Serves 4
Prep Time: 10 minutes
Cook Time: 50 minutes


2 TBSP coconut oil
12 baby onions, peeled but kept whole
1/2 medium red pepper, cut into large chunks
1/2 medium green pepper, cut into large chunks
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 small butternut squash, peeled and cut into 1-inch cubes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
Sea salt, to taste
1 (14 oz) can diced tomatoes
1 TBSP tomato paste
1 (14 oz) can vegetable stock
1 large zucchini, cut into large chunks
1/2 small head savoy cabbage, cored and sliced lengthways
2 TBSP coconut cream
2 TBSP fresh cilantro, chopped, for garnish
1 lime, cut into wedges, for garnish

The Method

  1. Heat the coconut oil in a large soup pot over medium-high heat. Add the onions and sauté for 5 minutes, or until they start to soften and turn brown in spots.
  2. Add the red and green peppers. Cook, stirring occasionally, for 4 minutes.
  3. Add the sweet potato, butternut squash, coriander, cumin, cinnamon, and a heaping pinch of salt. Cook, stirring occasionally, for 2 minutes
  4. Add the diced tomatoes, tomato paste, and vegetable stock. Stir to combine. Bring to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes.
  5. Add the zucchini and cabbage. Cook, uncovered, an additional 10 minutes.
  6. Remove pot from heat and stir in the coconut cream. Season with additional salt, if desired. Spoon soup into serving bowls and garnish with chopped cilantro and lime wedges.