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Dinner Tonight: Cabbage Curry Soup
Paula Gallagher on
There is something soul-soothing about making a warming winter meal while the wind blows and the snow falls (anyone else have snow yet?). Growing up, we had soup every day, usually to end the meal. Today, though, I enjoy soup on its own as a meal in itself. This cabbage soup is an economical meal that provides a bounty of nutrients.
Cabbage is a great source of dietary fiber, antioxidants, and a range of vitamins. Cabbage is part of the cruciferous family of vegetables and it contains a group of chemicals called glucosinolates, which studies have shown could reduce the risk of certain cancers.
Cabbage is very versatile and also comes in many varieties. Green, red, savoy and Napa all have unique nutritional properties. From salads to slaws to soups, make sure that cabbage is part of your late fall meal planning.
Cabbage Curry Soup
1/2 head green cabbage
1 Tbsp coconut oil
1 large sweet potato, peeled and cut into small cubes
2 Tbsp curry powder
3 garlic cloves, minced
1/2 large yellow onion, thinly sliced
2 cups cooked chickpeas
5 cups vegetable broth
1/2 tsp salt
1/2 cup light coconut milk
Fresh cilantro, chopped, as garnish
Remove any ragged outer leaves from cabbage, then core and slice into pencil-thin ribbons. Warm the coconut oil in a large pot over medium heat. Add the sweet potatoes, cover and cook, stirring occasionally, until the sweet potatoes start to brown, about 7 to 10 minutes.
Uncover and stir in curry powder, garlic, onion and chickpeas. Cook another 2 minutes. Pour broth over vegetables and stir in salt. Bring to simmer and stir in cabbage. Cook, stirring occasionally, until cabbage softens, about 2 minutes. Remove soup from heat, stir in coconut milk, and ladle into serving bowls. Garnish with cilantro.
Photo from here, with thanks.
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