Tuesday, February 7, 2012

Peruvian Purple Potato Soup

This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.

Recipe: see page 221 of Appetite for Reduction.
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.