Purple Potato Soup RecipeAuthor: Diplomat Pharmacy Date: February 14, 2020
Did you know that many everyday vegetables have purple counterparts? Cauliflower, carrots, onions, yams, potatoes, and cabbage are all available in the purple variety and contain their own unique set of phytonutrients that are good for the brain and for fighting certain kinds of cancers.
Download recipe card or nutrition facts:
Purple Potato Soup
Makes 4 servings
Prep time: 20 minutes
Cooking time: 45 minutes
Cooking utensils: 8-quart stock pot, blender or immersion blender
- 4–5 cups medium-sized purple cauliflower florets
- 2 cups purple sweet potato, peeled and chopped (or purple potatoes)
- 2 large purple carrots, peeled and chopped
- 1/2 small purple onion, peeled and chopped
- 4–6 cloves garlic, peeled and chopped
- 48 ounces low-sodium chicken or vegetable broth*
- Salt and pepper to taste
- 1/4 teaspoon ground cloves
- 1/4 cup low-fat cream
- Swirl of olive oil
- Chopped thyme for garnish
- 1. Rinse all the veggies.
- 2. Place cauliflower, sweet potato, carrots, onion, and garlic in an 8-quart stock pot. Add the low-sodium broth.*
- 3. Bring the broth and vegetables to a boil and reduce heat to medium. Simmer until potatoes and carrots are soft, approximately 10–20 minutes. Once potatoes and carrots are soft, remove from heat and allow to cool completely to room temperature.
- 4. Pour the cooled mixture into a high-powered blender and puree until smooth and creamy. If you have an immersion blender, you can blend it right in the pot!
- 5. Pour the soup back into the original pot and add salt, pepper, and cloves.
- 6. Swirl in cream and reheat to serve.
- 7. Serve hot with chopped thyme leaves or a swirl of olive oil.
*Pro tip: For a lower-sodium version, use water instead of broth.
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