We were lucky to have a few mild days in October, and in November so far. Once the upcoming winter days arrive with a vengeance, nothing says warm and cozy better than a big bowl of hearty homemade soup. Particularly one with curry powder to increase circulation, and garlic and onions to help fight off colds and flus.
This recipe, borrowed from Holistic Nutritionist and Health Expert Joy McCarthy's Joyous Health, is simply delicious! Enjoy!
Ingredients:
1/2 head green cabbage
1 Tbsp (15 mL) coconut oil
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) cubes
2 Tbsp (30 mL) curry powder
3 garlic cloves, minced
1/2 large yellow onion, thinly sliced
2 cups (500 mL) cooked or canned organic chickpeas
5 cups (1.25 L) vegetable broth (Make sure your broth does NOT contain MSG).
1/2 tsp (2 mL) salt
1/2 cup (125 mL) coconut milk or almond milk
Squirt of fresh lime
Fresh cilantro, chopped, as garnish but use as much as you wish. Joy and I are both cilantro fanatics! You can use parsley if you don’t like cilantro.
Remove any ragged outer leaves from cabbage, then core and slice into pencil-thin ribbons. Put oil in large, heavy-bottomed pot and warm over medium heat. Add sweet potato cubes, cover with lid, and cook, stirring occasionally, until starting to brown, about 7 minutes.
Uncover; stir in curry powder, garlic, onion, and chickpeas; and 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, let cool slightly otherwise milk will curdle — then stir in coconut or almond milk, and ladle into serving bowls. Toss in a large handful of cilantro and squirt with fresh lime juice. Serves 8.
www.joyoushealth.ca
This recipe, borrowed from Holistic Nutritionist and Health Expert Joy McCarthy's Joyous Health, is simply delicious! Enjoy!
Ingredients:
1/2 head green cabbage
1 Tbsp (15 mL) coconut oil
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) cubes
2 Tbsp (30 mL) curry powder
3 garlic cloves, minced
1/2 large yellow onion, thinly sliced
2 cups (500 mL) cooked or canned organic chickpeas
5 cups (1.25 L) vegetable broth (Make sure your broth does NOT contain MSG).
1/2 tsp (2 mL) salt
1/2 cup (125 mL) coconut milk or almond milk
Squirt of fresh lime
Fresh cilantro, chopped, as garnish but use as much as you wish. Joy and I are both cilantro fanatics! You can use parsley if you don’t like cilantro.
Remove any ragged outer leaves from cabbage, then core and slice into pencil-thin ribbons. Put oil in large, heavy-bottomed pot and warm over medium heat. Add sweet potato cubes, cover with lid, and cook, stirring occasionally, until starting to brown, about 7 minutes.
Uncover; stir in curry powder, garlic, onion, and chickpeas; and 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, let cool slightly otherwise milk will curdle — then stir in coconut or almond milk, and ladle into serving bowls. Toss in a large handful of cilantro and squirt with fresh lime juice. Serves 8.
www.joyoushealth.ca
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