As soon as the weather changes, leaves start falling and temperatures drop I find myself craving a warm, fuzzy blanket, a glowing fireplace and a big bowl of soup and last night I decided that I deserved exactly that. Plus, this time of year it’s always best to fill up on vitamins and try to keep the germs at bay.
When I hit up the farmers market way back when, as mentioned in my If You Give A Mom Some Groceries spoof, I picked up a bundle of carrots some of which were purple. I thought that the boys would enjoy the pop of color in their soup and that it would be fun to play around with them. Little did I know, when you cook with purple carrots they tend to dye everything else that is around them (much like with beets for example).
- 4 sticks of celery, chopped
- 4 medium carrots, chopped (I used two orange and two purple)
- 3 medium potatoes, peeled and diced
- 1/4 diced white onion
- 2 cups diced cabbage
- 32 ounces vegetable stock
- 3 cups water
- 2 tablespoons vegan butter
- 1 teaspoon turmeric
- 2 teaspoons black pepper
- 1 tablespoon salt
- 1 teaspoon marjoram
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Start off with your vegan butter and melt it on a medium heat. Add carrots, celery and onions; cook until aromatic before adding vegetable stock and 3 cups of water. Peel, dice and add potatoes to the pot, followed by cabbage and spices. Allow to simmer cook until potatoes are fork tender.
By the time the potatoes have fully cooked, everything in the soup will have taken on a positively purple hue. My two year old was thoroughly impressed with his purple potatoes today and didn’t question anything about his vegetable soup.
No “ews.” No spitting food out. No refusing to eat.
There you have it: my accidental, delicious and kid friendly Everything Is Purple Soup. I hope you give this recipe a try and enjoy it as much as us and as always, thanks for reading!