More Than Our Story

Purple Sweet Potato and Leek Soup

Purple sweet potato and leek soup.

Total Time: ~45 Minutes

Serves: 6

Plant-Based

Table of Contents

Inspiration

This dish brings the type of drama you want to the table. Plus it’s rich in antioxidants that may help reduce blood pressure and inflammation, boost the immune system and help protect against certain types of cancer and type 2 diabetes.

PURPLE POWER:
Purple sweet potato is a starchy root vegetable and a great sources of carbs, potassium and vitamin C. They are rich in antioxidants including anthocyanins, giving them their vibrant hue. Studies have shown that anthocyanins may help reduce blood pressure and inflammation, boost the immune system and help protect against cancer and type 2 diabetes.

Ingredients

  • 3 cups purple sweet potatoes, peeled, cut into 1 inch cubes
  • 2 medium leeks, root end and dark green leaves removed, cut into round slices
  • 2 medium purple carrots, peeled, cut into 2 inch sections
  • 2 shallots, peeled and cut into quarters
  • 2 large cloves garlic, finely chopped
  • ¼ cup olive or vegetable oil
  • A few sprigs of fresh thyme
  • 4-6 cups vegetable broth (depending on desired consistency)
  • ½ cup plant-based cream or half-and-half
  • 1 lime
  • ¼ cup toasted pinenuts to garnish
  • Salt
  • Pepper

MORE THAN A PRETTY COLOR
Not only are purple potatoes striking in appearance, they are extremely tasty with a sweet, nutty flavor and are perfectly suited to a variety of dishes from sweet to savory - so experiment away!

Preparations

  1. Preheat oven to 400°F.
  2. Add sweet potatoes, leeks, carrots, shallots, garlic, olive oil, salt and pepper into a bowl and toss to coat.
  3. Spread mixture over baking tray lined with parchment paper, sprinkle with fresh thyme and bake for 30 minutes or until veggies are soft.
  4. Place mixture in a blender with the vegetable stock and lime juice and blend until desired consistency is reached.
  5. Add soup to pot, add salt and pepper to taste and simmer to keep warm until ready to serve.
  6. Serve, garnished with toasted pinenuts and thyme.

Tips

  • It may be easier to blend the roasted vegetables in batches.
  • If you make this in bulk it’s great to freeze. Just place in a freezer-proof container once cooled and it will keep for up to three months.
  • If you like a creamier soup, add ½ cup of plant-based half-and-half or coconut milk – just know the purple will become lighter colored.

SOURCES

Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.

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