Purple potatoes pureed with leeks and truffle salt make a delicious and visually stunning soup! I buy purple potatoes through my organic box however I have noticed that they are recently more readily available in supermarkets as well. According to Chinese medicine black/purple foods are nourishing to the kidneys, the root of your constitution and health. I was a little disappointed after blending the potatoes as the vibrant purple colour turned a bit brown. I happened to have some Purple Corn Concentrate on hand and a tsp. of the antioxidant rich superfood brightened it right up! It doesn’t alter the taste at all and is not essential to the soup but definitely makes it more nutritious and visually appealing! I bought mine at The Light Cellar in Calgary on Bowness road. They also do mail order if you are interested! Truffle salt is available at any specialty olive oil store or market.
- 6 cups of chopped organic purple potatoes (un-peeled, scrubbed)
- 1 large leek, outer layer removed, thinly sliced
- 2 tbsp. olive oil
- water or veggie stock to cover the potatoes by one inch. (about 5 cups)
- 2 tsp. of black truffle salt (or 1 tsp. truffle and 1 tsp. pink himalayan salt)
- 1 heaping tsp. of purple corn concentrate
- 1/4 cup of raw cashews soaked in water for at least an hour
- 2 Tbsp. nutritional yeast
- 1 Tbsp. lemon juice
- freshly cracked pepper to garnish
- chopped parsley to garnish
Saute the sliced leeks in olive oil until tender. Add the chopped potatoes and the water or stock. Simmer until the potatoes are tender.
In a high speed blender blend the potatoes, leeks, veggie stock and soaked, drained cashews until thick and creamy. Return to the soup pot. Stir in the nutritional yeast and purple corn concentrate if using. Add the truffle salt 1 tsp. first, and then either another tsp. or the himalayan salt if you aren’t as crazy over the taste of truffle as I am!
Stir in the purple corn concentrate.
Add the nutritional yeast.
Serve topped with chopped parsley and plenty of freshly cracked black pepper!