A savory, sweet and spicy soup packed to the hilt with vegetables, beans and even a bit of fruit. Shredded cabbage adds body and texture to the broth of the soup and serves as a backdrop for sweet potatoes, black beans and apple.
I know cabbage is one of the least desirable vegetables for most people, but I’m in the minority and truly get cravings for it. Here the cabbage is briefly simmered in a small amount of heavy cream and milk, a step that renders it rich and creamy.
The tart and juicy apple is barely noticeable but brings a subtle sweetness to the party that counteracts the warm and mild spiciness of the chili powder, paprika and cayenne.
Finished with a sprinkle of shredded cheese, this warm and nourishing soup will comfort you from the inside out! And the outside in.
1. In a large soup pot saute onion in olive oil over medium-low heat until tender. Add garlic and saute until fragrant. Add cabbage, heavy cream, milk, chile powder, thyme, paprika, salt, pepper, cinnamon and cayenne. Simmer slowly for 5-7 minutes.
2. Add sweet potatoes, apple, broth, black beans and vinegar. Bring to a simmer and cook 25-30 minutes. Taste halfway through and re-season if needed.
3. Serve with a generous sprinkle of cheese and parsley or chives.