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).

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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