Spicy Purple Cabbage & Sweet Potato Soup



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. 


Charley's Health