Sweet Potato and Purple Cabbage Soup with Peanut Butter

Gluten free sweet potato soup with cabbage and peanut butter
Gorgeous soup - and good for you.

Antioxidants. So good for you. Gotta love 'em. An easy approach to getting more antioxidants into your daily menu [without studying nutritional science] is simply, think color.

Choose a variety of eye popping colors as you shop for vegetables and fruits. The brighter the better. Each vivid hue gives you a unique nutritional boost. Pick orange sweet potatoes over white potatoes, and purple cabbage over pale green. Throw in some ruby red grape tomatoes and blueberries, and well, you get the idea.

And, Dear Reader, did you hear the news? Love your PB and J? You're in for a treat. Ever since I read the news that peanut butter and peanuts contain antioxidants, this gluten-free goddess has come out of her peanut-butter-loving closet. It's no longer a guilty pleasure. This winter I've been making lots of soups and sauces with peanut butter- a fabulous source of vegetarian protein. And now, as we know, antioxidants.

Life is good.

Purple Cabbage and Sweet Potato Soup with Peanut Butter

This soup can be as mild or as spicy as you like. We threw in a lot of red pepper flakes for heat, and holy mama - it cured all ills!


1 tablespoon light olive oil, organic canola or peanut oil
1 1/2 teaspoons hot or mild curry paste, or cumin, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 large yellow bell pepper, cored, seeded, diced
1 large Anaheim or Cubanelle pepper, seeded, diced
1 14-oz. can white or pinto beans, rinsed, drained
2 cups vegetable broth
1/3 cup natural peanut butter (or sunflower seed butter) melted in a half cup of boiled water or broth
1 14-oz. can light coconut milk
2 tablespoons golden balsamic vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
2-3 tablespoons chopped fresh cilantro
1 tablespoon raw organic agave nectar, or organic light brown sugar, if it needs it
Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro or chopped peanuts
Fresh lime slices


Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.

Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed. Season with sea salt and ground pepper, to taste. Warm through.

Serve with a sprinkle of chopped cilantro or peanuts.

Serves 4 as a hearty meal.

It's terrific with gluten-free cornbread.


For those avoiding peanuts, sunflower butter, soy butter, or cashew butter can replace the peanut butter in this recipe. Almond butter is very mild, and does not bring much flavor to a recipe like this. As always, check with your doctor regarding allergen safety.

This soup works well in a slow cooker. Combine the ingredients in your cooker and follow the manufacturer's guidance for cooking vegetable soup.

Recipe Source: glutenfreegoddess.blogspot.com

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AK said...

Ain't that just the most gorgeous thing ever ...

Elise said...


I love the combination of flavors here too, with the peanut butter, cilantro, coconut, chile, and lime.

Catherine said...

That soup is stunning!

Fran said...

This is just too beautiful for words! Thank you for sharing the visual & the recipe.

Jennifer said...

Now THAT looks like a party in a bowl. And perhaps, just the thing to do with the purple cabbage growing in my backyard...

Happy Spring to you too :)

ilva said...

Time after other you do it, wonderful recipes and great photos! Thanks!

karina said...

Alanna~ Veggies are SO gorgeous aren't they? Love 'em!

Elise~ Definitely one of my personal favorites [combos, that is].

Catherine~ Thanks so much!

Fran~ My pleasure!

Jennifer~ Party-in-a-bowl! Do I sense a theme coming on...? ;-)

Ilva~ How sweet you are!


We finished up the soup last night. All gone. So. What's for dinner?

ejm said...

This looks beautiful and delicious!

Do you ever make your own vegetable stock? It's very easy and takes very little time - it only has to be simmered for an hour.

There is a great list of recommended fruits and vegetables for stock at the back of "Sundays at Moosewood Restaurant". Their suggestion to add a pear or apple to the stock is brilliant.


BNA said...

Now this sounds like soup with power! I'm all over it.

Catherine said...

I'm just bought a beautiful organic purple cabbage at the farmers market because of your photos here. I can't wait to use it!

rowena said...

I love, love, LOVE the color of the soup! At first I thought you might be using Okinawan purple sweet potatoes, because that is what I just used to make a sweet potato pie tonight. I'm still hooked on your Mexican Pumpkin Soup though...one of those dishes that always pops up in my mind when I think color. ;-)

kpks said...

when I first saw your blog and then read you were gluten-free out of necessity, I felt sick with worry about the quality of food you get to eat and a sad that someone who enjoys cooking so much has to follow a restricted diet.
Then I remembered south indian food is primarily gluten-free i.e. rice based and it is totally awesome. The recipes you blog are equally awesome. Now I see you as someone on a sort of culinary tresure hunt - looking out for awesome recipes albeit gluten free ones.
Good luck and Do keep blogging.

gluten challenge said...

that is a beautiful blend! We are loving cabbage and trying to use it daily (although we have a way to go on that). Thanks for another great recipe to try out!

sage said...

I made this last night for dinner - it was WONDERFUL! My boys (13 & 16) loved it.

karina said...

Elizabeth~ Home made veggie stock is great - and best of all, you can use your favorite vegetables [and eliminate problematic ones] to cater to individual tastes. As for the apple - it's often a secret ingredient in my soups, too! ;-)

bna~ I thought of you, naturally [peanut butter + anything purple = good!]...

Catherine~ Purple + organic = beautiful. I hope your dish turned out!

Rowena~ Now I must try some of those purple potatoes - and in a pie! I am swooning. Blog it! Mahalo.

kpks~ You are very kind! And truth is, I don't feel deprived - at all!

Laura~ Thank you - I too try to use a lot of cabbage [I sneak it in everything - it's great stir-fried with brown rice].

Sage~ I'm glad the men approved! :-)

Harmonia said...

This sounds truly amazing!!!

lucette said...

This soup looks great--I'm a great fan of peanut butter in soups, for a more complex (and mysterious, if you don't use too much) flavor.

Virginie said...

One more wonderful soup from your kitchen. Thank you Karina for all your ideas.

ByTheBay said...

That is just gorgeous!

Karina said...

Harmonia, Lucette, Virginie, and BytheBay -

Thank you all, so much! Guess what I'm making today - in the slow cooker?


Vanessa (of vanesscipes) said...

...like a tropical bird!

Tricia said...

Just got done eating it!
Really loved it.
All our kids ate it the youngest being 1 up to 5!
We are haappily stuffed!

Karina said...

Hi Tricia!

Glad your family liked it. Yay. :)

Sally Parrott Ashbrook said...

We made this soup for dinner this week. My husband didn't understand how I wanted the cabbage chopped, so it was chopped really finely. The soup still tasted great (rich and hearty, not bitter at all) but wasn't nearly as pretty as the one in your photo, unfortunately! We ate it with root veggie chips, which were a nice, salty-and-slightly-sweet accompaniment.

Yet another winner, Karina. I really wish you would do weekend cooking classes so we could all fly out and learn from you in person!

Karina Allrich said...

Sally- Wouldn't that be fun! If my kitchen and casita weren't so tiny... I'd do it.


Anonymous said...

This soup was absolutely DELICIOUS!! Your writing touches my soul as well. Keep it comin'!

:-) April

granolaliz said...

I am eating this soup right now and totally love it! Left out the hot pepper, used almond butter instead but its sooo good! Thanks for another great recipe!

Java said...

I own a small veg-friendly cafe, and I made this soup just after Christmas. (during a blizzard, no less!) It was Perfectly Wonderful! I varied it a wee bit, used roasted pumpkin (a lot, had leftovers from Christmas Dinner)instead of sweets, left out the peppers,extra chilies and beans. Red Thai chili paste made it just right! My customers loved it, it was exactly what they wanted to warm up froze toes. Thanks, Karina!

April said...

I had a funny situation at the store while trying to by some yams i accidently purchases purple yams. who knew they even make purple yams? i was already making the soup so i tried it. it turned the soup completely purple and it tasted wonderful. Though it looked nothing like your picture, it was delicious!

philodendron said...

Has anyone tried this as a summer soup served cold? sounds like it could be pretty tasty.

Unknown said...

Has anyone tried this as a summer soup, serving it chilled? Sounds delicious either way!

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