1 medium sweet potato
300g purple cabbage
1 red pepper
400ml vegetable stock
2 cloves garlic
1/2 cup Vita Coco coconut milk
2 tsp smoked paprika
Pinch chilli flakes
1/2 tsp cumin
Vita Coco Coconut Oil for cooking
Sea salt and pepper to taste
1/2 cup raw almonds
Tsp smoked paprika
Tsp tamari sauce
Tsp Agave syrup
Peel the sweet potato and finely dice this into small pieces. Dice the purple cabbage and red pepper, then crush the garlic cloves.
Heat a tsp of Vita Coco Coconut Oil in a frying pan over medium heat and add in the sweet potatoes and cook until softened. Stir in the rest of the veggies and crushed garlic and continue to cook everything until softened and vibrant in colour.
Once all of the vegetables are cooked through, allow these to cool a little. Then, in a blender, combine these with the veg stock, seasonings and coconut milk, then blend until smooth and creamy. Adjust any seasonings to taste.
To make the almond topping, preheat the oven and toss the almonds with the smoked paprika, agave and Tamari sauce. Place these onto a small baking dish and roast in the oven for around 10 minutes.
Allow to cool, before roughly chopping.
Serve the soup warmed through with a generous sprinkling of the almonds.