Eating the rainbow is always delicious and nutritious! In this soup, we used our purple potatoes, smoky corn, and lots of garden herbs to create a satisfying and flavourful combination!
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 6 medium potatoes Purple is fun but be prepared for a greyish soup base.
- 1 large sweet onion
- 2-3 cloves fresh garlic
- 1/2 teaspoon finely chopped jalepeno more or less depending on spice level desired.
- 1 stalk celery chopped
- 1. Tablespoon chives chopped finely
- 1/2 teaspoon fresh rosemary chopped finely
- 1/2 teaspoon fresh savoury/thyme chopped finely
- 1 cup roasted corn or substitute a can of niblet corn and a little smoked paprika.
- 3 cups vegetable broth
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- To a large pot of water, add a teaspoon or so of salt.
- Chop your potatoes into chunks and put into boiling water. Let cook until fork-tender.Drain.
- In a food processor (a kitchen favourite!), process your onion, garlic, and jalapeno until finely chopped.
- Cook the onion mix in a frying pan with a little oil until the onions are translucent. Don't let them brown.
- Now throw your herbs into the pan for a few minutes to create a lovely herbal blend!
- Chop your drained potatoes into chunks and put them in your food processor to chop up. The soup freezes better if the potato chunks are smaller. Add your potatoes back into the large pot and add your herb mix.
- Add three cups of veggie broth and the corn. Season to taste.
- Serve with chopped chive or green onion and a little Cashew Crumble for a cheezy touch. Enjoy!
Recipe Notes
