Autumn is here which means winter is right around the corner! And with this cooler weather comes fleece leggings, Earl Grey tea, and soup – lots and lots of soup! Although it’s easy to just go to your local New Seasons or Whole Foods and pick up a few cans of pre-made soup, you lose out on a lot of the benefits, are more likely to consume harmful ingredients and fillers, even with the organic brands, and they lack variety. Not only does making your own soup at home cost less overall, it’s fun and gives you a creative outlet! Not to mention, you can control exactly what’s in the soup, making it a much healthier version for your body.
Potato soup is a classic for the autumn and winter months. It’s warm, starchy, and full of nutrient-rich complex carbohydrates and fiber! And, I’m sure you’ve seen and eaten the traditional potato soup made from russet potatoes, and even sweet potatoes, but have you ever tried purple potato soup!? If you’re looking to get creative – and have some seriously awesome Instagram pics – then purple potato soup is the WAY to go!
Purple potatoes have Anthocyanin, which is a pigment that creates the purple color in the potatoes and also acts as an antioxidant. They also have more antioxidants than blueberries and russet potatoes per serving – four times more to be exact – they’re high in insoluble fiber and chlorogenic acid, and they contain disease-fighting phytonutrients which help with inflammatory conditions such as arthritis. Eating foods high in chlorogenic acid is extremely important because studies have shown that it may help lower blood pressure. Purple potatoes are also a great source of potassium, which athletes and non-athletes alike all need to optimally function and survive, and the antioxidants in purple potatoes also help to bolster your immune system and may prevent cancers and heart disease. Besides one of the healthiest potatoes around, they are sure to add a little pop to any dish you make!
While you’re off this weekend, head on over to your local Whole Foods, New Seasons, Natural Grocers, or other natural grocery store and pick up a few pounds of purple potatoes, and get ready to enjoy some of the tastiest – and most colorful – soup you’ve ever had! This is sure to be a hit at your next family dinner.
2 Tbsp Coconut oil
3lbs Purple potatoes, chopped (peeled if preferred although I left the peels on mine)
1 Onion, chopped
4 Cloves of garlic, diced
4 C. Bone Broth (may substitute for chicken broth or vegetable stock if Vegan)
½ C. Coconut Milk (I like the Native Forest Unsweetened Coconut Milk – Simple)
1 Tbsp. Dried rosemary
1-2 Tbsp. Coconut sugar
½ - 1 tsp. Basil
½ - 1 tsp. Oregano
¼ to ½ tsp Garlic powder
Pink Himalayan Salt to taste
Fresh ground pepper to taste
Melt coconut oil over medium heat in a stock pot. Chop onion and add to the pot, cooking for about 5 minutes until they begin to soften.
Dice garlic and add to onions and cook for another 1 – 2 minutes, stirring often.
Add the chopped purple potatoes, stir and make sure that the potatoes are coated in coconut oil. Cook for 3-5 minutes.
Add the bone broth and turn the heat to high to bring to a boil.
Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, checking the softness of the potatoes often.
Once the potatoes are soft enough, remove from the heat and transfer to a blender (or you can use an immersion blender), and blend until the mixture is smooth. I personally like to add my spices in while blending, but you can stir those in as well.
Transfer mixture back to stock pot and stir in coconut milk, coconut sugar, basil, oregano, garlic powder, salt and pepper to your preferred taste.
Serve and enjoy!