sweet potato

Sweet Potato Cabbage Soup

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I had a giant cabbage sitting in my fridge and wanted to do something different with it.  I ended up with a tasty filling soup that was just perfect for this gloomy not so spring like weather we have been having.

6 strips nitrate free bacon chopped
1 medium onion chopped
4 cloves garlic minced
1/2 cup dry white wine
4 cups cubed sweet potato (about two medium)
2 cups water
2 cups coconut milk or one 15 oz can
1 tsp thyme
1 tsp sea salt
1/2 tsp black pepper
3 cups chopped purple cabbage
2 TBSP of cider vinegar

In large pot saute bacon on medium high heat until cooked through. Add onions and garlic and cook until softened. Deglaze pot with wine, cook for a couple minutes so alcohol burns off.  Add sweet potatoes, water and coconut milk. Bring to a boil and reduce to simmer.  When sweet potatoes are fork tender puree mixture with immersion blender or transfer in batches to counter top blender. Add cabbage into soup and cook until tender.  Remove from heat and add in cider vinegar.  Add one TBSP and taste if you want more acid add second TBSP of cider vinegar.

Thai Inspired Bacon Sweet Potato Cauliflower Soup

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My husband’s favourite soup is a sweet potato Thai soup. Unfortunately it has red peppers, curry spice and peanut butter in it.  I decided to give it a few tweaks to see if I could make something protocol friendly and delicious.  I had 6 strips of leftover nitrate free bacon and didn’t want it to go to waste so I tossed that in there too.  Obviously this was an excellent idea! You could easily omit it, if you wanted a vegan soup.  Just use coconut oil to saute the veggies.

Servings: 6

  • 6 strips of nitrate free bacon chopped
  • 3 cloves of garlic minced
  • 1 small onion diced
  • 1 tsp of grated ginger
  • one head of cauliflower roughly chopped
  • 3 cups of chopped sweet potato (I used one giant sweet potato)
  • 1/4 tsp cinnamon
  • tsp cumin
  • tsp salt
  • 1/2 tsp of black pepper
  • 3 cups of water
  • 1 cup coconut milk
  • Juice of one lime
  • tsp raw honey

In a large pot saute bacon until cooked through but not crunchy. Add in garlic, onions and ginger and cook two to three minutes until they are softened.  Add in cinnamon, cumin, salt and pepper, stir until evenly blended with contents of pot.  Add cauliflower, sweet potato, water and coconut milk (I make my own coconut milk but canned should do fine).  Bring liquid to a boil then lower heat and simmer until vegetables are fork tender. Puree with a hand blender or transfer in batches to your blender to puree.  If you prefer a thicker soup continue to cook until it reduces to a consistency you like, otherwise remove from heat and stir in lime juice and honey.  Garnish with chopped baby spinach or fresh cilantro.