2 small sweet potatoes, peeled and finely diced (I used Japanese sweet potatoes)
4 garlic cloves, peeled and finely chopped
1–2 inch piece of ginger, peeled and finely diced
1-inch piece of fresh turmeric, peeled and finely diced
1 small cabbage, cored, quartered, and thinly sliced
1 cup sun gold tomatoes, stems removed (you can leave them whole as they will break down while cooking)
1 cup frozen peas
4–6 cups chicken or veggie stock depending on how soupy you want it to be
Basil or Italian parsley leaves, thinly sliced
In a large stockpot, heat the olive oil over medium heat. Add the onion, carrot, celery, and sweet potato. Stir, season with a pinch of sea salt and black pepper, and cook for 5 minutes to start to soften the veggies.
Next, add the garlic, ginger, and turmeric and stir to combine. Continue cooking for another 5 minutes, stirring occasionally. Add the cabbage, stir to coat, and cook until the cabbage starts to wilt down, another 5 minutes. Add the tomatoes, frozen peas, and give a stir.
Next, add your stock of choice and a big pinch of sea salt and black pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes until all the vegetables are tender. Taste. Season with salt and pepper if needed. Serve with fresh basil or parsley on top and a drizzle of extra virgin olive oil.