The hearty flavors of cabbage, kale, carrot, sweet potatoes, and thyme combine delightfully in this easy soup. Drizzle with flavorful extra-virgin olive oil for a restaurant-quality flourish.
Makes 4 servings
Cooking time: 30 minutes (active), 1 hour 15 minutes (total)
2 sliced organic leeks whites only (¼-inch thick)
2 cloves chopped organic garlic
1 tablespoon extra virgin olive oil
1 cup white beans (soaked overnight)
1 whole bay leaf
1 teaspoon coriander
½ tablespoon curry powder
¼ head thinly sliced organic green cabbage
1 bunch or 2 cups chopped organic kale
2 diced organic carrots
1 large diced organic sweet potato
2 sprigs fresh thyme
1 tablespoon preservative-free red wine vinegar
salt and pepper to taste
1. In a large pot, add leeks, garlic, and oil. Sauté until leeks are transparent (about 5 minutes). Add beans, bay leaf, coriander, and curry; cover with enough water so mixture is submerged under 1 inch of water. Bring to a boil then cover and simmer on low for 1 hour.
2. Add cabbage, kale, carrot, sweet potatoes, and thyme to the pot. Cook for an additional 10 minutes. Remove from heat and let soup sit for 10 minutes. Add vinegar, salt, and pepper. Serve drizzled with extra virgin olive oil.