I often times make up soup as I go. I had left over cabbage from making my Pad Thai Salad and made this one. It turned out so well. I had to post.
4 cups chopped green cabbage.
1 stock leek
1/2 chopped fennel
1 red pepper
2 stocks celery with leaves
2 carrots
large bunch of parsely
handful of chopped cilantro
4 large leaves of basil
1 tsp curry powder
1 tsp smoked paprika
1 tsp turmeric
pepper and salt for taste
In a large pot heat up coconut oil and organic butter.
Add cabbage, fennel, leek , carrots, pepper with curry powder, paprika, salt and pepper. saute until tender. I added fiddle heads as I had left over from my salad in they are in season. The season is short. Only available early summer for a short few weeks.
add coconut milk and rest of herbs, basil, cilantro and parsely
heat until flavours are infused. Enjoy !!!!
