They say that purple foods are “superfoods”. Now, I’m no expert on that, but I do love purple food simply because you don’t see it very often. Let’s assume for the sake of this blog post that purple food is superfood! And what does one do with superfoods? One makes a superfood soup!
I love how tasty and vibrant this soup is. It uses nearly every red vegetable I could find at the market this morning. Cabbage, sweet potato, red onion, red apple, kale. It’s delicious and loaded with nutrients. You can make it as smooth or chunky as you like. I like mine with a bit of chunkiness.
Topping the Superfood Soup
I’ve topped mine with some Crème fraîche that I made last night. I will upload that recipe shortly. But you could dollop some vegan sour cream on it and it’d be just as good. Or even some coconut cream. The world is your oyster! The red apples and thyme on top, once stirred through, give it a good bit of texture and bite. I love it.
There are plenty of other purple and red foods you could use in this too. I really wanted red cauliflower but they had run out. And purple carrots would definitely add some great sweetness. Experiment with red and purple fruits and vegetables and let me know what you try in the comments.
- 1/2 large Cauliflower Chopped
- 1 large Purple Sweet Potato Chopped
- 1 large Red Onion Chopped
- 1/2 bulb Garlic Whole
- 4 tbsp Olive Oil Divided into two
- 1/2 large Red Cabbage Diced and divided in two.
- 1/2 large bunch Red Kale Diced
- 1 large Red Apple
- 1/2 cup Water
- 1 litre Vegetable Stock/Broth
- 4 sprigs Thyme
- 1 tsp Salt
- 500 ml Soy Milk
- Sour Cream Vegan. To serve
- Thyme To Serve
- Preheat oven 180 degrees Celsius
- Chop the cauliflower, purple sweet potato (skin on) and red onion into big chunks and throw into a baking tray.
- Toss with 2 tbsp olive oil and place the garlic in whole cloves amongst the vegetables.
- Bake for half an hour or until the vegetables are all soft. They will continue cooking in the soup.
- Meanwhile, heat 2 tbsp olive oil in a large heavy pot and sweat half of the diced red cabbage.
- After a couple of minutes add the diced red kale and 1/2 cup of water and continue to sweat for another 2 minutes.
- Add the salt and pepper, stir, then add the vegetable stock. Bring to the boil then cover and turn down to low. Simmer for 20 minutes.
- Once the roasted vegetables are cooked and the kale and cabbage have wilted into the soup remove the vegetables form the oven and add them to the soup with the sprigs of Thyme. Stir to combine well and cover, cooking for a further 10 minutes.
- Everything should be breaking up and coming together as you stir it. Add the remainder of the red cabbage and stir well. Add the soy milk.
- Turn off the heat and then using a stick blender blend the soup until it's as smooth or chunky as you like. I like a bit of chunkiness to mine.
- Once you have the consistency you are after you're all done. Serve in bowls with a dollop of sour cream or Crème fraîche (recipe coming soon), some sliced up red apple and some thyme leaves.