Sweet Potato and Cabbage soup. Best. Ever.

Today my little town, Falmouth, had it's first light snow fall of the season. It was rather spectacular. I had just finished a very busy shift at the cafe and started to walk home when I noticed the snowdrops. I wasn't convinced at first, icey rain was my initial diagnosis but by the time I got to my front door the drops turned to flakes and I enjoyed watching them fall through the crispy air. It didn't last long and it all melted soon after it touched the ground. However, it still inspired me to cook healthy hearty homemade dinner. 

I tried the Sweet Potato and Cabbage soup from my new recipe book, Eat Yourself Calm.

Did you know? 

Sweet Potatoes. 

Here are few fun facts about this starchy veggie! 

It reduces inflammation, regulates blood sugar levels, encourages healthy digestion, encourages relaxation and lifts a mood! 

Sweet potatoes are a great source of fiber, their bright colour indicates a wealth of antioxidants vitamins, and other key chemicals that can help reduce the impact of stress on your body and mind, and prevent inflammatory conditions often associated with stress. 

They are rich in Vitamin B6, supporting the nervous system, encouraging relaxation and preventing heart disease. Vitamin C, helping reduce the stress hormones cortisol in the body, boost immunity and ease digestion. Vitamin D, encouraging the health of your heart and nerves, easting fatigue and balancing moods. Magnesium, promoting restful sleep and aid relaxation. 

Anyway, now that you have the facts, here is how! 

Prep time: 20min. Cook time: 24min. Serves 4. 

2 Onions, chopped

2 Garlic Cloves, sliced

4 bacon strips, chopped

3 Sweet Potatoes, chopped

2 Parsnips, chopped

1 teaspoon thyme

4 cups veggie stock

1 baby savoy cabbage, shredded

sea salt and black pepper. 

Put the onions, garlic and bacon in a large saucepan over medium heat and cook for 2-3 minutes. Add the sweet potatoes, parsnips, thyme, and stock, bring it to a boil and simmer for 15 or unti the veg are tender.  {To test if the veggies are tender or not, stick a fork in to them, if they stick to the fork/knife when pulled out, keep cooking. When they slide off the fork or knife easily, they are ready.}

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Remove from heat, let cool slightly, then transfer two-thirds of the soup to a blender or food processor and blend until smooth.

Return to the pan, add the cabbage and continue to simmer 5-7min, until the cabbage is just cooked. Season to taste. {Before serving, warm up the bowls and add optional bread.} ENJOY!!xx