purple coconut soup

Bit quiet round here, isn’t it. That’s a rhetorical question. Anyway, soup season is upon us, so without further ado…

Chop up a large onion, a large sweet potato and of course, half a purple cabbage. Sauté for a few minutes and then add a litre of vegetable stock. Simmer until soft and then blend in a can of coconut milk (I do this in food processor and then it back to the pan).

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Return to heat the coconut milk until you see those creamy bubbles forming on the surface. Serve with plenty of pepper, or without!

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Enjoy!

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