Cream of Cabbage Paleo Soup

Directions

1. Roughly chop the head of cabbage, peeled white sweet potato and peeled onion. Add all three vegetables along with the whole garlic cloves to a 5 quart pan.
2. Add water until the vegetables are covered. Top the pan with a lid and place over medium heat. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes. (If all the ingredients don't fit in your largest pot, you can cook everything until more room becomes available, then add the remaining vegetables or cook in multiple pans.)
3. Once the potato is fork tender, remove from heat and let cool for 3-4 minutes.
4. Ladle out and reserve 4 cups of liquid and a couple cups of vegetables then drain all that remains in the sink.
5. Use an immersion blender to turn your vegetables into soup, adding more from the reserved liquid as you blend. The amount of liquid you add depends on the consistency you'd like to produce. If you don't own an immersion blender you can use a blender. Working in batches, transfer the soup to the blender to process and transfer into a large bowl. (Use a folded up dish towel to cover any backfire from the lid.)
6. Add reserved vegetables and stir in 1 tablespoon of sea salt. Taste and continue to add more as needed.
7. In a 9-inch skillet melt butter over medium heat. Add sliced shallots and stir constantly. Keep an eye on the shallots, reducing the heat if necessary while cooking. Shallots can quickly go from just right to burnt so timing matters here.
8. Serve cabbage soup garnished with chopped green onion, fried shallots and a pinch of sea salt on top.
9. Enjoy! :)