Purple Soup

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Author: Delphine Fortin
Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hour 20 mins
Yield: 4 servings 1x
Category: Savory
Cuisine: Gluten-free

An antioxidant rich purple sweet potato and purple cauliflower soup that brings the nutritious power and colors of the rainbow to your plate.

Ingredients

Scale

2 large purple sweet potatoes*
4 medium purple carrots
1 purple cauliflower, florets
Salt & pepper
3–4 cups (180–240 ml) water (+ more as needed)
1/4 cup (60 ml) cream
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
3 Tablespoons extra virgin oil
2 Tablespoons thyme, fresh

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Instructions

Peel and chop purple sweet potatoes and carrots into about 1-inch chunks.
Place them in a large pot together with the cauliflower florets, a pinch of salt, and cover with 3 to 4 cups water.
Add to boil over high heat, then reduce heat to medium and continue cooking until vegetables are fork tender.
Using a blender, mix the vegetables with the vegetable stock from the cooking.
Return the soup to the pot, add the cream, and season with ground black pepper, nutmeg and cloves. Cook for 5 more minutes, stirring well and adjusting the seasoning as needed. If the soup is too thick, add more water until desired consistency.
Drizzle some extra virgin olive on top, and garnish with fresh thyme.

Notes

* If you don’t find purple sweet potatoes in your local market, replace them with purple potatoes (check all the varieties of potatoes with purple flesh and skins in the article above). You will need about 4 or 5 medium sized purple potatoes to replace the 2 large purple sweet potatoes.