Nourishing Purple Cabbage, Sweet Potato and Sausage Soup
I was a little under the weather this past week fighting a candida infection, so I asked my body what she needed to support her healing. The answer that came was nourishment, in the form of a healing and antioxidant rich Purple Cabbage, Sweet Potato and Sausage Soup.
This recipe was born both in response to my body’s request and from the produce I already had from my weekly visit to the Farmers’ Market and my local butcher, The Heart and Trotter. I always love weeknight recipe inspiration from whatever’s in my fridge.
Since I attended the Weston A. Price Foundation “Focus on Fats” Wise Traditions conference this past November, I have carried the wise words of GAPS Diet creator Dr. Natasha Campbell McBride with me in my everyday holistic wellness practice. When speaking about how to use foods for healing, Dr. Natasha advised us to approach eating from one of two perspectives: either cleansing or nourishing.
Now, every morning when I rise for the day, I ask my body what she most desires for optimum energy and whole health throughout the day. Some mornings my body asks for cleansing, so I start with alkalizing lemon water or a nutrient dense green juice made with organic celery, cucumber, kale, lemon, and ginger. Other mornings, my body requests nourishment, so I start with a warming and gut-healing cup of bone broth followed by a protein-rich scramble or stewed meat and vegetables.
Similarly, when I come home in the evening and am thinking about dinner, I feel into my body’s needs. This practice has helped me maintain a continuous conversation with my body, and the more I listen, the more she talks to me.
Our bodies are incredibly intelligent and miraculously adept at healing themselves when given the appropriate nutritional support, which may vary throughout the day or with the seasons.
And so, I invite you to join me in setting a loving intention to open a deeper dialogue with your body, each and every day. I’d love to hear more about your experience and insights from your body in the comments below.
The next time your body asks for nourishment, this hearty, delicious and quick-to-make Purple Cabbage, Sweet Potato and Sausage Soup is an excellent choice.
Note: Pastured pork gelatin is rendered from the bones when cooked in a slow cooker. You can omit this ingredient if you don't have this on hand (I always save mine in the fridge for making leafy greens later).
Modifications: I made this recipe on the salty side, so if you prefer a less salty taste, use only 1 teaspoon sea salt. For a vegan preparation, omit all animal products (no replacements needed).
nourishing purple cabbage, sweet potato and sausage soup
- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 20 mins
- READY IN: 30 mins
This savory and nourishing soup is perfect on a cold winter night or to fight off any feelings of being unwell.
- 1 Tbsp pastured butter or ghee or coconut oil
- 2 Tbsp pastured pork lard
- 2 Tbsp pastured pork gelatin
- 1 organic yellow onion
- 4 organic celery stalks
- 4 organic carrots
- 1 tsp organic dried oregano
- 1 tsp fennel seeds
- 1/2 tsp ground black pepper
- 2 tsp course ground sea salt
- 4 cups organic vegetable broth can use any broth (chicken, beef)
- 1 head organic purple cabbage
- 1 organic sweet potato
- 2 savory pastured pork sausages uncooked
- Dice the onion, carrots and celery into ½ inch cubes.
- Melt the butter, lard and gelatin over medium heat in a large pot and add the chopped vegetables, along with the spices.
- Cook, stirring every couple of minutes, until vegetables are tender.
- Cut the head of cabbage into thin strips. Peel and dice the sweet potato into 1 inch cubes. Add both to the pot. Stir to mix and cook, covered, until cabbage begins to visibly wilt and sweet potatoes soften slightly.
- Add vegetable broth and simmer, covered, over low-medium heat until sweet potatoes are soft.
- Cut sausage into 1 inch slices and drop into soup. Stir and cook covered for 5 minutes more, until the sausage are firm to the touch. Serve.