Purple potatoes are rich in antioxidants, as are most foods that are deeply rich with color! Anything that looks good is more enticing to eat, and a soup is a great way to get your veggies in with flavor.
1/2 cup almond milk
2 bay leaves
1/8 tsp black pepper
1 1/2 cups broth vegetable
1/2 head of cauliflower florets
1 Tbsp garlic
1 tsp olive oil
2 cups purple potatoes quartered
1/2 cup red onion
1/2 tsp salt
sriracha for topping
1 cup water
In a pot over medium heat, sauté potatoes, onions, cauliflower and garlic in oil until tender, about 5-7 minutes.
Add broth, water, almond milk, and seasoning/bay leaves.
Bring to a boil over medium heat, covered, and then turn down to a simmer.
Allow to sit uncovered for 20–25 minutes.
Remove bay leaves. Use an immersion blender to blend vegetables to your soup consistency (if you don’t have an immersion blender you can transfer to a blender or processor in batches).
If you want a thicker soup, allow to simmer a little longer after you blend. If it is too thick, add a little broth and combine well.
Spoon into bowls, top with a little Sriracha and chives if desired. Devour!
Serving: 3/4 cup
yields 16 servings