Cabbage and sweet potatoes soup with Thai green curry

1 green cabbage
1 sweet potato
2 carrots
2 yellow onions
1 red onion
5 bay leaves
1 vegetable cube
1 chicken cube
1 liter water
Salt pepper
Green curry
Coconut milk
1 bunch of coriander

Grill the cabbage, carrots, sweet potato cut in pieces with a little oil for an hour and a half at 160 °.

Brown the onions in olive oil and butter. Lower the heat and cook for 20 minutes. Add water, broths, bay leaves, salt, pepper, green curry, coconut milk. When cooked, remove the bay leaves.

Add the grilled vegetables. Reserve two pieces of grilled cabbage and cut into strips.
Mix the rest. Add the slices of cabbage and chopped coriander, adjust the seasoning. Serve.