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Purple Sweet Potato Soup

Move over pumpkin there's a new fall flavor in town! Make way for the purple sweet potato! Who doesn't love a bowl of hot, comforting soup? Especially when the soup is a beautiful color! The perfect soup to give you that warm and fuzzy feeling.

Created by the talented mother-daughter duo Beth and Lexi. Check out their Instagram @crowded_kitchen for more beautiful recipes!

Ingredients

1 medium yellow onion, diced
1 leek, diced
⅓ cup vegan butter
4 cups chopped cauliflower (purple if can find)
4 large cloves roasted garlic
1 ½ cups peeled, chopped yellow potatoes
1 ½ cups of peeled, chopped purple potatoes or purple sweet potatoes*
4 celery stalks, diced ( approx. 1 1/2 cups)
6 cups low sodium vegetable broth
1 ½ tsp Suncore Foods® Rose Salt
½ tsp cracked black pepper
¼ cup Suncore Foods® Purple Sweet Potato Supercolor Powder
Fresh chives
Fresh dill
For garnish: yogurt, fresh herbs

Directions

1. Preheat oven to 375. Toss cauliflower with 4 tbsp olive oil and sprinkle with some sea salt and a few cracks of black pepper. Drizzle a bit of olive oil, some salt and pepper oil over the garlic cloves. Roast cauliflower and garlic cloves for 20 min, then remove from oven.

2. Heat ⅓ cup vegan butter in large stock pot over medium heat. Add onion and leek and sauté for 5-7 minutes. Add potatoes, and celery and continue cooking, stirring several times, for 10 min. Add in roasted cauliflower, roasted garlic, vegetable broth, salt, pepper and stir well. Bring to a boil, cover, and reduce heat to medium-low. Cook for 20-25 minute,s stirring 2-3 times until potatoes and cauliflower are softened.

3. Purée mixture using either an immersion blender or a heat resistant high speed blender. Add in purple sweet potato powder and puree until smooth. Stir in dill and chives. Serve in soup bowls and top with a swirl of yogurt, chopped herb.

*If cannot find purple potatoes, simply double amount of yellow potatoes


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