Serves 4
Level: Easy; Prep time: 15 minutes; Cook time: 1 hour, 5 minutes; Total time: 1 hour, 20 minutes
Purple fruits and vegetables are rich in anthocyanins, flavonoids whose potential health benefits range from preventing inflammation to improving heart and brain health. Besides being hearty, bright, and delicious, this vibrant purple soup is loaded with anthocyanin-rich veggies (red onion, red cabbage, and purple sweet potatoes). It’s also vegan and gluten free.
Purple Sweet Potato and Cabbage Soup
Servings: 4
Ingredients
- 1 pound purple sweet potatoes
- 1 –2 tablespoons grapeseed oil
- 1 small red onion, chopped
- 1/2 head red cabbage, shredded
- 6 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 can white beans (navy or cannellini), drained and rinsed
- 1 1/2 teaspoon salt
- 3 1/2 cups water
- 2 tablespoons toasted sesame seeds, optional
Instructions
- Preheat oven to 400°F. Wash sweet potatoes well, pat them dry, place them on a baking sheet, and bake for 30–45 minutes, until soft when pierced with a fork. Let them cool a bit, then peel.
- Heat 1–2 tablespoons of grapeseed oil in a large pot over medium heat. Add chopped onion and cabbage and cook for about 5 minutes. Stir in minced garlic, ginger, turmeric, and paprika and cook until fragrant, about 1 minute.
- Add sweet potatoes, beans, salt, and water, and bring the soup to a boil. Reduce heat to medium low, cover, and simmer for about 15 minutes. Stir occasionally.
- Stir in sesame seeds. Use an immersion blender or transfer to a high-speed blender to puree soup completely. Add more water if soup is too thick for your liking, and adjust seasonings accordingly.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
