INGREDIENTS

1 medium yellow onion
1 large sweet potato
3-4 cloves garlic
3 cups shredded green cabbage

2/3 pound sweet Italian sausage
1 quart chicken stock
1 can coconut milk (found in Asian food section)
1/2 tsp cumin
¼ tsp oregano or Italian seasoning
2 bay leaves
Salt and pepper to taste
Fresh herbs if you got ‘em. Pictured with parsley :)

DIRECTIONS

Step 1
Wash and prep all veggies to desired shape/texture (chop, dice, shred etc.)
Step 2
Sautee onions in cooking fat of choice until slightly translucent. Add sausage and lightly brown. Season with salt, pepper and other herbs/spices.

Step 3

Add all other veggies and cook 6-7 minutes and broth. Simmer 35-45 minutes.

Step 4
Stir in canned coconut and fresh herbs just before serving

FACT:

Coconut milk is awesome. When a soup is made with a thin broth, the super high fat content in the coconut will help keep you a lot more full and satiated then a soup made without. I use this as a sub for dairy regularly.