tag:blogger.com,1999:blog-36580848.post7179138711857670778..comments2023-03-31T02:24:40.565+10:30Comments on The Expat Cook: Cabbage and Sweet Potato SoupSuzerhttp://www.blogger.com/profile/07719521236404333324noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36580848.post-19511591971291998722008-02-20T07:22:00.000+10:302008-02-20T07:22:00.000+10:30Made both of these recipes and really like one wit...Made both of these recipes and really like one with cabbage, leeks, and chickpeas. Only thing I left out was savory as it wasn;t among my numerous spices. Have made it twice now as we do have "blustery weather" here in Chicagoland!! :-))Muddiahhttps://www.blogger.com/profile/05912279679810685552noreply@blogger.comtag:blogger.com,1999:blog-36580848.post-67564668280451675992008-01-28T08:58:00.000+10:302008-01-28T08:58:00.000+10:30It was a cold and blustery day (OK, maybe 50's doe...It was a cold and blustery day (OK, maybe 50's doesn't qualify as blustery anywhere except Houston :) and I was in the mood for cabbage and white bean soup! Alas, I didn't have any white beans or potatoes. I did, however have sweet potatoes and encouraged by Suzer's attempt, I decided to press on with what I had. This is how it went: <BR/>Cooked sweet potato chunks in chicken stock. Sauteed chopped onion, garlic, leeks in grapeseed oil, add chopped savoy cabbage, generous pinch of thyme and savory with salt and pepper. Saute a bit til softening, add a bit of chicken stock and when sweet potatoes are nearly soft, add them and let finish cooking. I then added a can of chick-peas. Yummy and very comforting with a nice thick piece of crusty wholegrain bread. <BR/>YUM.Anonymousnoreply@blogger.com