Sweet Potato Cabbage Chickpea Soup
September 1, 2017
It’s time to settle the sweet potato/yam conundrum. Which is which? We’ve all seen them labeled both ways in grocery stores. Is it a conspiracy? What do I want for my soup? Which should I melt miniature marshmallows on? Which is sweet potato and which is a yam? Take a breath. They’re both sweet potatoes. I know. Not helpful at all. Here’s how the mess happened. The yellow ones were here first. They ruled the sweet potato world. Then the big orange arrived. They are a softer variety, and when they came to the US, the genius potato magnates figured we couldn’t handle the truth. Rather than make up a new name like “Fluffarino Magica,” they stole the name of an entirely different plant thinking we’d never be so culinary wild that we’d discover real yams. Now that we’re so danged international, we’ve got a real problem because there are a bunch of different varieties of actual yams. I don’t know what we’re going do.
Let’s solve today’s question: What do you want from your sweet potato? The yellowish ones are more solid and are used when you want cooked chunks like potatoes in your soup. The orange variety is soft and traditionally used as the big fluffy baked thing and as a casserole base for your miniature marshmallow fantasies. In soup, they become part of the soup body.
For this recipe we’re calling for the “Fluffarino Magica” big orange dudes. They are amazing with chickpeas and really make this soup fly. Next recipe we’ll ask, “What’s the difference between a chickpea and garbanzo bean?”
- Yields: Serves 6
2 cups of yams/orange sweet potatoes, chopped (about 2 small)
2 14.5 oz./411 g cans of fire roasted diced tomatoes
1 15 oz./425 g can of chickpeas (low sodium) (or about 2 cups cooked)
2 carrots, diced
3 stalks of celery, diced
1/2 head of green cabbage, shredded
1 large sweet onion, diced
5 cloves of garlic, minced
3 tbsp. Herbs De Provence or Italian herb mix
9-10 cups/2.25-2.5 qts./2.13-2.36 L vegetable broth (homemade or low sodium)
Fresh ground pepper to taste
1Combine all of the ingredients except for the pepper into a large pot and bring to a boil.
2Reduce to medium heat and cook for 20-30 minutes until the yam/sweet potato chunks and the cabbage are soft.
3Season to taste with Herbamare and fresh pepper.