PURPLE SWEET POTATO SAFFRON SOUP

This easy, purple sweet potato vegan soup is oil-free and dairy-free of course. The purple sweet potatoes have a unique taste of their own and paired with saffron, this plant-based soup really tastes like none other. Purple sweet potatoes are high in antioxidants and are a good source of vitamin C.


PREP TIME: 15m  |  COOK TIME: 30m  |  TOTAL: 45m  |  YIELD: 8 SERVINGS


Vegan purple sweet potato saffron soup that simply hits the spot..jpg

NOTES

If you are a food blogger, YouTuber, moving into a tiny house or just looking for a way to cook food faster or keep food warm at a party this Portable Induction Pro Cooktop is amazing!

INGREDIENTS

  • 4 cups purple sweet potatoes, peeled + cubed
  • 2 purple carrots, chopped
  • 1 leek, cleaned and diced
  • 1 small yellow onion, diced + 1 cup of water
  • 4 cups water + vegetable bouillon
  • 2 cloves garlic, minced
  • 1 teaspoon ground black peppers
  • 1/2 - 1 teaspoon lemon juice, fresh squeezed
  • 3/4 teaspoon Himalayan salt
  • very small pinch of saffron (Start with 2 threads of saffron and add from there.)

INSTRUCTIONS

  1. Add 1 cup water, leek, garlic and black pepper to large pot and sauté until onions are semi-transparent. (If using an induction burner simply set to Sauté.)
  2. Pour 4 cups water, vegetable bouillon, sweet potatoes, and carrots into pot and bring to a boil.
  3. Once it starts boiling, turn down and add in 1/2 teaspoon lemon juice and saffron. 
  4. Let simmer for 15 minutes.
  5. If desired add another 1/2 teaspoon lemon juice and/or another 1 - 3 threads of saffron. 
  6. Pour into your favorite bowl and enjoy!

Make sure to follow me on your favorite social media platforms and comment below if you're lovin' this vegan soup recipe!