Purple Sweet Potato Soup “en croute”

A staple in the Okinawan diet – revered for wellness promotion and longevity, purple sweet potatoes provide sweet, warming nourishment and are a great source of vitamin A, vitamin C, fiber and trace minerals. The deep purple color comes from plant pigments called anthocyanins – very powerful antioxidants! This soup makes a most satisfying meal when paired with a roasted protein, some whole grain bread and a hearty salad. Perfect for a surprising appetizer when served “en croute” – served individually under a baked crust.

• 2 tablespoons olive oil
• 1 onion, medium diced
• 2 celery ribs, medium diced
• 2 carrots, medium diced
• 2 garlic cloves, whole
• 1 ½ pounds purple sweet potatoes, medium diced
• 2 thyme sprigs
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons balsamic vinegar or cooking wine
• 4 cups vegetable stock
• For garnish:
• ½ cup flat leaf parsley, chopped
• Hot pepper oil

Directions

Heat the olive oil and sauté onions in a large soup pot for 1 minute. Add celery, carrots, garlic, and sauté for another 2-3 minutes, combining well.  Add the purple potatoes, the herbs, salt, smoked paprika and pepper. Mix well to combine all ingredients. Add the balsamic vinegar and deglaze your pan. Add the vegetable stock and bring to a boil. Turn the heat down to a simmer, and cook for about 15 minutes, until the purple potatoes are fork tender. Remove the thyme sprig and the bay leaves. Puree all ingredients in the pot using a hand blender. Add fresh parsley as a garnish.

Preparation time: 30 minutes.  Makes 6 – 8 serving  

Fernanda Brusamolin EdD, MS, CHWC, CN is the Executive Director of Online Programs at Bastyr University.