Cabbage coconut milk soup

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 !!!!

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Linda Murphy

Linda Murphy

Linda is a Registered Holistic Nutritionist. She teaches her clients easy ways to incorporate an anti-inflammatory diet in a busy lifestyle. She is an avid cook and loves to teach her clients easy and healthy ways to prepare everyday meals.
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