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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
- Extra-virgin olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic cloves
- 3, minced
- Cabbage
- 1 small head, shredded
- Sweet potatoes
- 2 large, peeled and diced
- Vegetable broth
- 4 cups
- Cumin
- 1 teaspoon
- Paprika
- 1/2 teaspoon
- Salt
- 1 teaspoon, or to taste
- Black pepper
- 1/2 teaspoon, freshly ground
- Fresh parsley
- 1/4 cup, chopped for garnish
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.
Dietary Information
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
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