Add antioxidant rich Purple Sweet Potato Soup with Cauliflower to your Thanksgiving table and bring the nutritious power and colors of the rainbow to your family’s diet.
I like colors. Although my favorite colored clothing is my super soft Heather Grey tshirt, I like to be surrounded with happy colors. Before my daughter was born, the house was filled with my boys’ reds, blues and greens. From their clothing to their toys, we had red, blue, green cars, trains and action figures.
My husband was the first to notice that our daughter brought color to the house. Purples, pinks and pastels were now everywhere, mixing in nicely with the boys primary palette. I bought my first of many to come pink shirts when my daughter was baby.
About purple sweet potatoes
I love colors in my cooking, too. Food blogging taught me more about nutrition. I soon realized that to eat healthy, we also had to eat the rainbow. So today when I develop recipes, I think of both flavors and colors. And with the colorful produce nature provides, it is so easy to do.
Purple sweet potatoes, orange cauliflower, neon green fruit – it’s all there and it’s all natural. Frieda’s Produce introduced me to these Stokes Purple® sweet potatoes. They are super nutritious, rich in antioxidants, vitamin C and fiber.
They also sent me purple cauliflower. All cauliflower, whether purple, white or orange, taste the same. But because this cauliflower has the purple pigment anthocyanin, it is rich in antioxidants.
I had so much fun making this purple soup that I made another recipe with the remaining purple sweet potatoes. For something unusual, but delicious try my recipe for Purple Sweet Potato Pudding.
Is this purple sweet potato soup dairy free?
This soup is completely vegan and dairy free. It is creamy because of the purple sweet potatoes and cauliflower and thinned out with vegetable broth. No cream needed.
Can I use any sweet potato to make this sweet potato soup?
All sweet potatoes have a slightly different taste, but you can use orange and white sweet potatoes or yams to make this sweet potato sweet. If you do use a different color sweet potato, make sure you use the same color cauliflower.
What does purple sweet potato soup taste like?
I cooked the sweet potatoes with purple cauliflower, to balance the sweetness of the soup. It made the soup creamy without using any dairy. I spiked it with lemon juice, which reacts to the soup with magenta streaks.
I went to my garden to get some fresh thyme and found the purple thyme blossoms. I snagged the blossoms along with my purple Thai basil blossoms and garnished my pretty purple soup. All it needed was a drizzle of lemon infused olive oil.
Well, I did coauthor a book about olive oil. Infused olive oils are a fabulous way to add flavor to any meal. But more on that in another post.
Final thoughts on this purple sweet potato soup
While I was making this Purple Sweet Potato Soup, my daughter came by to watch. She confessed that the smell of the soup brought her to me.
“Ooooh! Pretty color!”
“It’s sweet potato soup!” I explained.
“Eeeew!” was her reply. “But it IS pretty.”
“Do you want to try it?” I nudged.
My princess pondered. Her instinct was to say no, but the color intrigued her.
“Not bad,” was her reply after taking a taste.
And then she skipped away, laughing and singing to herself.
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Purple Sweet Potato Soup with Cauliflower
Add antioxidant rich Purple Sweet Potato Soup with Cauliflower to your Thanksgiving table and bring the nutritious power and colors of the rainbow to your family's diet.
Ingredients
- 1 lb purple sweet potatoes
- ½ lb purple florets cauliflower
- 2 cup water
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup vegetable stock
- ¼ cup lemon juice
- 2 TBS fresh thyme
- 3 teaspoon extra virgin olive oil
Instructions
- Peel and chop sweet potatoes into 1-inch chunks.
- Place sweet potato chunks in a small pot with cauliflower, water, salt and pepper.
- Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
- Using a hand blender or potato masher, mash vegetables until smooth. You can also bring the mixture to room temperature, blend in a blender and then return mixture to the pot.
- Over low heat stir in vegetable stock, lemon juice, nutmeg and cloves.
- Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
- When ready to serve, garnish with fresh thyme and olive oil.
Notes
Purple sweet potatoes are very high in antioxidants and has a low glycemic index. They tend to be a little drier than their orange sweet potato cousins. You can find purple sweet potatoes and purple cauliflower in the produce aisle. Check Frieda's Produce for more information.
Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving: Calories: 92Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 337mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 2g
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Disclosure: Frieda’s Produce sent me the purple cauliflower and the Stokes Purple® Sweet Potato to enjoy. I was not paid in any other way for this post. If I didn’t like it, I wouldn’t blog about it!