Purple Cabbage & Sunbutter Soup

Hey there. Meat Lover here. It was a Sunday and we felt very tired. Okay, I felt tired. I didn't want to cook or do anything. But I decided on cooking this recipe because the prep wasn't long and you leave it on the stove as it simmers. Kinda perfect for that kind of day.  I didn't include all the ingredients because I was afraid it would turn too spicy. Turns out my modification was just right. In the future, perhaps, I could add a bit more kick.

MEAT LOVER: sunbutter as broth? amazingly good.
GREENARIE: very good.

 ---------------------------------------------------------------------------------------

Purple Cabbage & Sunbutter Soup
serves 4

2 tablespoon olive oil
1 1/2 teaspoon of Curry paste (i used powder. still as effective)
1 medium red onions, peeled and diced
4-5 cloves of garlic, minced
1 large sweet potato or yam, peeled and diced
1/2 head of purple cabbage
1 cup of roasted green chilies or yellow peppers(ML: I didn't include any)
3 cups of vegetable broth
1/2 cup sunbutter (sunflower seed butter)(note: melt the sunbutter in 1/2 cup of broth until it is smooth)
14 oz can of coconut milk (ML: I put in almost 2 cups of regular coconut milk)
1/4-1/2 tablespoon of crushed red pepper flakes (ML: I didn't include any)
Juice from 1 fresh lime (ML: I didn't include any)
1 tablespoon of honey/agave/light brown sugar
salt and pepper to taste
garnish: chopped cilantro (ML: didn't add this either)


1: Heat the olive oil in large soup pot. Add the curry until it is blended with the oil. Add the onions, garlic, sweet potato, cabbage, chilies or yellow pepper.
2: Stir and cook the veggies until soften, approximately 5-7 minutes.
3: Add the broth, sunbutter, coconut milk, red peppers flake and cilantro.
4: Bring to a boil, then cover and simmer for 25-30 minutes until vegetables are tender.
5: Stir in lime juice and taste test. add honey/agave/brown sugar if needed to balance the heat. salt and pepper to taste. (ML: no sweeteners were needed because it wasn't spicy)