Teresa's Recipes
Cabbage and Sweet Potato Soup
Embark on a culinary journey with this sumptuous Cabbage and Sweet Potato Soup! This soul-warming, veggie-packed soup, combines the earthy sweetness of sweet potatoes with the robust crunch of cabbage, and is seasoned with tantalizing spices. It's not just a soup, it's an experience that harks back to the simple, hearty meals of old-world European kitchens.
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 medium, diced Onion
- 3, minced Garlic cloves
- 1 small head, shredded Cabbage
- 2 large, peeled and diced Sweet potatoes
- 4 cups Vegetable broth
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, freshly ground Black pepper
- 1/4 cup, chopped for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Protein: 3g
- Sodium: 800mg
- Sugar: 7g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion turns translucent, about 5 minutes.
- Add the shredded cabbage and diced sweet potatoes to the pot. Continue to cook for 5 minutes, stirring occasionally to ensure even cooking.
- Pour in the vegetable broth. Stir in the cumin, paprika, salt, and freshly ground black pepper. Combine well with the vegetables.
- Bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
- Remove the pot from the heat and let the soup cool slightly. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, you can use a regular blender, but make sure to blend in batches to avoid overflow.
- If necessary, return the soup to the pot and reheat on low heat. Serve hot, garnished with a sprinkle of fresh parsley.