Purple Cabbage and Sunbutter Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

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).

Ingredients Nutrition

Directions

  1. 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.
  2. Stir and cook the veggies for 5 -7 minutes, until softened.
  3. Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
  4. 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.
  5. 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.
  6. Serve piping hot with a sprinkle of chopped cilantro.