|This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.|
You thought these were some beets, didn't you? Don't let the color throw you. This tastes like
potato soup even though it looks like beets. Actually, a little bit of finely grated beet is used to punch up the purple color a bit. I found the purple potatoes at Sprouts Farmers Market here in Southern California. Their color fades into a grayish blue as they cook, and that became kind of a brownish-blue after I added the vegetable broth (Trader Joe's Low Sodium Vegetable Broth). The grated beet is optional, but I like it for the color it adds.
Incidentally, the crackers in the background look like Ritz Crackers, but are a brand called Back to Nature, which are vegan. I didn't realize this until I got home and checked, but Ritz Crackers are 'accidentally vegan' (according to PETA), that is, products that are vegan but not intentionally designed or advertised as such.
Ingredients: purple potatoes, yellow onion, jalapenos, bay leaf, cilantro, lime, beet (optional), garlic, vegetable broth, olive oil, salt.