Cabbage and Sweet Potato Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Sweet potatoes - 2 medium, peeled and diced
• Cabbage - 1/2 head, shredded
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the shredded cabbage and diced sweet potatoes. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and add the cumin, paprika, salt, and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender.
6. Remove from heat and let the soup cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and reheat over low heat if necessary.
9. Serve hot, garnished with fresh parsley.