The season fills us with delicious vegetables, let’s prepare a cabbage and sweet potato soup for a cold winter evening.
The stars are the kale, napa cabbage, savoy cabbage, and sweet potatoes that color and make this comfort food soup creamier.
It can be made in half an hour, I promise.
Here are some other winter soup recipes that might interest you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients for Cabbage and Sweet Potato Soup
- 1/2 leek
- 3.5 oz savoy cabbage
- 3.5 oz napa cabbage
- 4 leaves kale
- 1 oz celery
- 3.5 oz white beans (cannellini) (cooked)
- 10.5 oz vegetable broth
- 1 sweet potato (or yam)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mixed herbs
- 1 pinch pepper
- 1 tablespoon lemon juice
Steps for Cabbage and Sweet Potato Soup
Very simple, wash all the vegetables, peel the sweet potato and cut it into small cubes. Slice the leek, celery, savoy cabbage, and napa cabbage. Chop the kale into pieces as well.
Put everything together in a pot with the vegetable broth. Cook for about 20 minutes, then add the cooked cannellini beans with the teaspoon of mixed herbs. Cook for another ten minutes on low heat.
Serve in bowls, finish with a drizzle of oil, a sprinkle of pepper, and if you like, a few drops of lemon juice to enhance the soup’s flavor and lock in the vegetables’ iron.
Serve with whole grain croutons.
Tips
Store the soup well-sealed in the fridge for up to a couple of days. You can also add a teaspoon of rice miso per serving, dissolved at the end of cooking.
Vary the vegetables according to the season. You can replace the orange sweet potato with turnips and regular potatoes.
You can add 3 or 4 tablespoons of cooked grains if you have any leftovers, completing the soup.
