Purple Cabbage And Sunbutter Soup Recipes

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PURPLE CABBAGE AND SUNBUTTER SOUP



Purple Cabbage and Sunbutter Soup image

Posting this to save it- have not made it yet (but will soon!). From Karina's Kitchen _http://glutenfreegoddess.blogspot.com/2008/03/purple-cabbage-sunbutter-soup.html Looks tasty! I bet you can sub out the sunbutter for peanut butter (I'm going to).

Provided by D Rusak

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons light olive oil
1 1/2 teaspoons curry paste
1 medium red onion, peeled, diced
4 -5 garlic cloves, minced
1 large sweet potato, peeled and diced
1/2 head purple cabbage, shredded
1 cup roasted green chili
3 cups light vegetable broth
1/2 cup sunflower seed butter (aka Sunbutter)
1 (14 ounce) can light coconut milk
1/4-1/2 teaspoon crushed red pepper flakes, to taste
2 -3 tablespoons chopped fresh cilantro
1 fresh lime, juice of
1 tablespoon agave nectar, if it needs it
sea salt and black pepper, to taste
chopped fresh cilantro

Steps:

  • Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
  • Stir and cook the veggies for 5 -7 minutes, until softened.
  • Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
  • Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
  • Stir in the lime juice and taste test for seasoning adjustments. Add a little agave or organic brown sugar, if needed, to balance the heat. Season with sea salt and ground pepper, to taste. Taste again. Warm through.
  • Serve piping hot with a sprinkle of chopped cilantro.

Nutrition Facts : Calories 154.7, Fat 7.1, SaturatedFat 1, Sodium 59.3, Carbohydrate 22.6, Fiber 4.2, Sugar 8.8, Protein 3.3

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