Purple Potato Soup Recipes

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PURPLE SWEET POTATO SOUP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15



Purple Sweet Potato Soup image

Steps:

  • For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
  • Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
  • For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
  • Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
  • Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.

8 slices bacon
2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves removed
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
5 to 6 cups vegetable broth
1 cup chopped roasted and salted pistachios
1/4 cup chopped fresh parsley, plus more leaves, for serving
2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving

PURPLE SWEET POTATO SOUP WITH SALTED MUSHROOMS

Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family tradition, with a Japanese spin utilizing purple potatoes, that I could enjoy tummy ache-free. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon-drizzled with some olive oil, this combination makes for one satisfying soup.

Provided by McKel Hill

Categories     HarperCollins     Soup/Stew     Dinner     Sweet Potato/Yam     Mushroom     Coconut     Vegetarian     Vegan     Wheat/Gluten-Free     Thyme     Vinegar

Number Of Ingredients 18



Purple Sweet Potato Soup With Salted Mushrooms image

Steps:

  • Preheat the oven to 400ºF. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
  • In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent.
  • Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it's too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.
  • Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.

4 cups chopped button mushrooms
1/4 cup balsamic vinegar
4 tablespoons olive oil
Sea salt
1 pound purple sweet potatoes (about 4 medium)
1/2 sweet onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Freshly ground black pepper
2 cups light coconut milk
2 cups filtered water
1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings
Juice of 1 lemon
1 tablespoon pure maple syrup
Olive oil, to garnish
Ingredient Info
Seek out purple sweet potatoes at your local natural foods store or Asian market, or use regular sweet potatoes.

PURPLE POTATO SOUP

Make and share this Purple Potato Soup recipe from Food.com.

Provided by jesst

Categories     Potato

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 7



Purple Potato Soup image

Steps:

  • Melt butter in a stockpot over medium - low heat.
  • Add onion and saute until tender, but not brown. Approx 10 minutes.
  • Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
  • Add stock and bring mixture to a boil, stirring frequently.
  • Reduce heat and simmer until vegetables are tender, about 25 minutes.
  • Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
  • Season with salt and white pepper to taste.
  • Ladle into bowls and garnish with sour cream/ creme fraiche and chives.

Nutrition Facts : Calories 152.3, Fat 4.2, SaturatedFat 2, Cholesterol 10.4, Sodium 243.7, Carbohydrate 23.4, Fiber 2.9, Sugar 5.1, Protein 6

1 (1 -1 1/2 lb) purple cabbage, cored and quartered
2 tablespoons butter
1 red onion, chopped
1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
sour cream (to garnish)
chives (to garnish)

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