Boldly magenta, or perhaps violently violet, this stew-like soup of a different hue features purple potatoes (or purple yams), black quinoa, and red cabbage. Created by Hannah Kaminsky, this purple potato soup is as delicious as it is visually stunning.
A bit about purple potatoes
Purple potatoes and purple yams have extra benefits, especially more antioxidants. This probably shouldn’t be too surprising, given their vivid color.
Though the flavor of purple potatoes isn’t dramatically different from what you’d expect from potatoes, they are a bit sweeter. And purple yams have a similar sweet flavor and creamy texture as their orange cousins.
Varieties of purple potatoes include Purple Peruvian, Purple Viking, and Purple Majesty, and others. Purple yams are are actually a type of sweet potato, closely related to the familiar orange sweet potato and have a similar flavor, though a markedly different color.
Photos of purple potatoes and purple yams: Melissa’s Produce
Purple potatoes and purple yams aren’t always readily available, so keep your eye out at farmer’s markets, well-stocked supermarkets, natural foods stores.
When not available from local sources, order online. Melissa’s produce is a reliable source for nearly every kind of produce under the sun. Find purple potatoes here and purple yams here.
Recipe and photos of the soup are from The Student Vegan Cookbook by Hannah Kaminsky, ©2021 Quarto Publishing Group USA. Reprinted by permission.
The Student Vegan Cookbook is available wherever books are sold
Purple Rainy Day Soup (with Purple Potatoes and Red Cabbage)
Boldly magenta, or perhaps violently violet, this stew-like soup of a different hue features purple potatoes (or purple yams), black quinoa, and red cabbage.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 4 cups shredded red cabbage
- 1/3 cup black quinoa
- 2 medium (about 1 pound) purple potatoes or purple yams, peeled and diced
- 1 bay leaf
- 2 tablespoons red miso paste
- 4 cups vegetable stock
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary, crushed
- 1 tablespoon sherry vinegar
- 1/2 cup frozen green peas
Instructions
- Heat the oil in a large stockpot. Add the onion and sauté over medium over medium heat until translucent, about 5 minutes. Add the garlic and continue cooking for another 5 to 10 minutes, until the onion is aromatic and lightly browned.
- Incorporate the shredded cabbage in handfuls, allowing it to wilt down slightly before adding more. Follow with the dry quinoa, potatoes, and bay leaf.
- Whisk the miso paste into the stock until smooth before pouring the mixture into the pot. Bring the mixture to a slow boil, reduce the heat, and cover.
- Simmer for 25 to 30 minutes, until the potatoes are fork-tender and the quinoa is fully cooked. Season with pepper, rosemary, and vinegar, adjusting to taste if needed.
- Toss in the frozen peas and simmer just until thawed and hot all the way through. Serve right away while piping hot!
About Hannah Kaminsky: Hannah has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. She is the author of My Sweet Vegan, Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, and Real Food, Really Fast. Visit Hannah on the web at BittersweetBlog.com.
More about The Student Vegan Cookbook
Even if you’re a student who has a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals for yourself and your friends.
The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking and with lots of creative, nutritious, and delectable recipes—each one with its own photograph, something other college vegan cookbooks do not have—covering the whole day, from rushing-off-to-class quick-fix breakfasts to midnight (or later) treats for chilling and unwinding.
Award-winning vegan blogger Hannah Kaminsky has walked the walk, cooking delicious meals for herself and her roommates in her own college years. Fast-forward a few years and Hannah is now a professional food writer and photographer who has created a stunning book full of truly scrumptious, yet easy-to-make, vegan recipes. It includes:
- Wraps, tacos, burritos, and sandwiches, for lunches and casual dinners on the fly
- All kinds of fast and easy noodle dishes, from pasta, soba, and udon to new ways to fix ramen, the perennial student favorite
- Smoothies, juices, and shakes
- Loaded toasts—because avocado toast is not the only way to turn toast into a meal
- Colorful, filling, and flavorful one-pan and one-bowl dinners—for the many students who have access to only one burner
- Snacks and party treats that not only taste incredible but also are good for you
Whether you’re a vegan, a vegetarian, or simply an omnivore who wants to eat better, and whether you live at home, in your own apartment, or in a dorm, you’ll kick your cooking and eating game up to the next level with this inventive and incredibly useful book.
If you like purple potatoes, you might also enjoy …
Tri-Color Potato & Arugula Salad
More tasty vegan cabbage recipes
Here are more heartwarming vegan soups & stews.
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