Mystical Witch Soup
A delightful blend of vibrant flavors and colors, this enchanting soup combines the earthiness of purple sweet potatoes with crunchy red cabbage and creamy coconut milk, perfect for cozy nights or gatherings.
Ingredients
Main Ingredients
- 2 large purple sweet potatoes, peeled and cubed Ensure cubes are about 1-inch for even cooking.
- 2 cups shredded red cabbage Shred finely to wilt quickly in the soup.
- 1 cup full-fat coconut milk Use almond milk as an alternative, but reduce broth slightly.
- 3 cloves garlic, peeled Mince before using.
- 1 medium onion, chopped Replace with shallots if preferred.
- 4 cups vegetable broth This builds the soup's base flavor.
- 1 tablespoon fresh thyme, chopped Use dried thyme as an alternative—use half the amount.
- 1 teaspoon black sesame seeds For garnishing before serving.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
Instructions
Prepare the Aromatics
- Heat a large pot over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until softened and fragrant, stirring frequently to prevent burning.
Cook the Sweet Potatoes
- Add the cubed purple sweet potatoes. Stir to coat with the onion and garlic. Sauté for an additional 5 minutes.
Add Broth
- Pour in the vegetable broth and bring it to a gentle boil.
Incorporate Cabbage
- Once boiling, add the shredded red cabbage. Stir well and let it simmer over medium heat for about 15 minutes until the sweet potatoes are fork-tender.
Blend in Coconut Milk
- Reduce heat, pour in the coconut milk, fresh thyme, salt, and pepper. Stir to combine, allowing to warm through for another 5 minutes.
Adjust Seasoning
- Taste the soup and adjust seasoning if necessary.
Serve
- Ladle the warm soup into bowls and sprinkle with black sesame seeds before serving.
Notes
Store in an airtight container in the fridge for up to four days or freeze in portions for up to three months.