This recipe, borrowed from Holistic Nutritionist and Health Expert Joy McCarthy's Joyous Health, is simply delicious! Enjoy!
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.