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Sweet potato and cabbage stew

This sweet potato and cabbage stew is a potage or thick soup really - it’s super healthy and hearty too. If you want it to be spicy, swap some of the paprika for chilli powder or serve it with chilli flakes like I have here. Serve it with rice or flat bread.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 3 large sweet potatoes
  • 1 large carrot
  • 1 Tbsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • a couple of pinches of turmeric or saffron
  • 1 ripe tomato chopped
  • About 500 ml vegetable stock
  • ½ spring cabbage
  • To garnish: chopped coriander and chilli flakes

Method
 

  1. Finely chop the onion and garlic.
  2. Peel the sweet potatoes and carrot, then cut into bite-sized chunks.
  3. Heat a Tbsp of vegetable oil in a large saucepan. Add the onion and garlic and cook gently until translucent then add the chopped root vegetables and the tomatoes. Put the lid on and sauté for 5 minutes.
  4. Add the spices, stir through then pour in enough stock to cover the veggies. Bring to the boil, then turn down the heat and cook for approx 25 minutes, until the vegetables are soft.
  5. Slice the cabbage and add to the stew. Put the lid on and cook for 5 more minutes.
  6. Taste and season with salt and pepper to your liking.
  7. Serve with chopped coriander scattered on top.