Soup is the ultimate warming winter meal. This soup has the added benefit of treating our taste buds to a bit of the exotic.
1/2 head green cabbage
1 Tbsp (15 mL) coconut oil
1 large yam, 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 chickpeas
5 cups (1.25 L) vegetable broth
1/2 tsp (2 mL) salt
1/2 cup (125 mL) light coconut milk
Fresh cilantro, chopped, as garnish
Lime wedges, as garnish
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 yam 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, stir in coconut milk, and ladle into serving bowls. Garnish with cilantro and lime wedges so diners can choose to add a squeeze of fresh lime juice.
Each serving contains: 145 calories; 5 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 24 g carbohydrates (4 g sugars, 6 g fibre); 231 mg sodium
source: “Cabbages, Broccoli, and Cauliflower“, alive #361, November 2012