PURPLE SOUP: THE SOUP FOR WINTER

beets

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add a similar sweetness with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Soak the beets, potatoes, and carrots for 20 minutes, then clean them thoroughly using a brush.

Wash the cabbage, plums, and grapes.

Peel and wash the onion.

Drain the excess water of the fruits and vegetables.

Chop the onion into fairly large cubes and set aside.

Chop the purple cabbage, set aside.

Discard the beets’ hard stems and roots then chop and set aside.

Discard the carrots’ stems, chop, and set aside.

Chop the purple potatoes then set aside.

Remove the seed of the plums; place the fruits into a separate bowl.

Discard the stems of the grapes, place into the fruit bowl.

Set up a large and deep pot for cooking.

Stir the onion with 1/2 cup of olive oil for 2 to 3 minutes on medium heat.

Add the cabbage; stir for 2 to 3 more minutes, then cook for 5 minutes.

Add the potatoes, carrots, beets, 1 1/2 L of water, 1 tbsp of dried purple basil, 1 tbsp of dried hibiscus, and 1 tbsp of sumac.

Give it a good stir, cover with a lid and cook for 30 minutes on medium heat.

Then, add the fruits and 1 L of hot water.

Cook the mixture for 1 more hour on low heat until all the ingredients become soft.

Once the main cooking is complete, finely purée the ingredients using a hand blender.

Add 2 tbsp of salt, 1 tbsp of ground black pepper, the remaining 1 tbsp of sumac, and 2 tbsp of pomegranate sour.

Re-boil the soup to complete the cooking process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens