By: Esther Vasa
The purple spud's striking pigment is its nutritional crown and glory, courtesy of the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue colors of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. Purple potatoes reduce inflammation that can lead to bad moods. Their skin is also packed with iodine, which helps stabilize thyroid hormone levels, thus warding off mood swings.
The purple spud's striking pigment is its nutritional crown and glory, courtesy of the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue colors of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. Purple potatoes reduce inflammation that can lead to bad moods. Their skin is also packed with iodine, which helps stabilize thyroid hormone levels, thus warding off mood swings.
Ingredients
Organic Purple Potatoes - 3
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| Chipotle Purple Potato Soup |
Green Peas - 1 cup (frozen or fresh; if frozen, thaw beforehand)
Diced Onion - 1
Diced Tomatoes - 2
Ginger and Garlic paste - 1/2 tsp
Sage Leaf - 1
Almond Milk or Coconut Milk - 1 cup
Water to cook the potatoes
Unsalted Vegetable Stock - 1 cup
Coconut oil or avocado oil - 1 tbsp
Himalayan Salt and Black Pepper to taste
Preparation:
- Clean and cut up the potatoes into half-inch thick circles.
- Cook the potatoes with sage leaf and himalayan salt in just enough water to cover the potato pieces. Check for cookedness by piercing with a knife or fork.
- Heat up oil in a thick heavy-bottomed stock pot. Add diced onions, chipotle pepper, ginger garlic paste, tomatoes, salt and pepper and cook until soft. Takes anywhere from 5-7 minutes.
- Add vegetable stock and bring it to a boil.
- Then, add the boiled purple potatoes with the water used for cooking potatoes. Cook for another 2-3 minutes.
- Let the above mixture to cool for 15-20 minutes. Next, blend in a power blender or a food processor. I don't like to make it into a smooth paste as I like some texture to my soup.
- Transfer the blended mixture back into the stock pot along with coconut milk or almond milk. Add green peas and let it to simmer for a bit more. If you like your soup more watery, add a bit more water. Adjust salt and pepper and switch off the stove.
- Ladle into serving bowl and serve it however you prefer. It is a great comfort food. Enjoy!
