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Monday, 3 September 2018
In search of Purple soup - with carrots: Vegan MoFo 2018
It amused me when I bought the purple carrots that we had a friend of Sylvia's with us who was quite shocked that anyone would buy purple carrots. I also found red carrots which seemed a good addition but when I peeled them, they were orange underneath the peel. So I decided not to use them.
In my first attempt at purple soup, I had fried the onion as well as using a dark home made stock. I think both of these had also contributed to the reduced purple.
This post is part of Vegan MoFo 2018 this month. In my introductory post to my Vegan MoFo participation, I noted how much had already gone wrong this year in my house. Now my computer has died and luckily I have a few posts drafted to quickly post on another computer. But I hope to fix it quickly or Vegan MoFo could be a quieter than I had anticipated. Here's hoping!
More purple food on Green Gourmet Giraffe:
Cauliflower rice (gf, v)
Nutty purple carrot balls (v)
Ombre potato and cheese torte (gf)
Purple carrot, cauliflower and chickpea soup (gf, v)
Purple carrot soda bread
Purple nut roast (v)
Purple potato, sweet potato and watercress salad (gf, v)
Purple carrot soup
An original Green Gourmet Giraffe recipes
500g purple carrots
1 large parsnip
3 medium potatoes
3 cloves garlic
3 tbsp olive oil
4 cups boiling water
3 tsp stock powder
2 tsp seasoning mix
1 tsp seeded mustard
2 tbsp apple cider vinegar (or less)
2 tsbp maple syrup (or less)
400ml tin cannelini beans, rinsed and drained
1 1/2 cups cooked basmati rice
Toasted seeds, to serve (optional)
Peel vegies. Cut carrots and parsnips into 1/2 to 1 cm slices. Chop onion into 1-2 cm chunks and cut potatoes into 1/2cm slices. Place carrots, parsnip, onion, potatoes and garlic cloves in a roasting dish. It is good if they are a bit crowded as you want them to be close enough to soften rather than having space to crisp up. Toss with olive oil and a pinch of salt. Roast at 220 C for about 45 minutes. Stir every 10-15 minutes and check if anything (esp garlic) is cooked and/or charring.
When vegies are cooked through, tip into a large saucepan and add boiling water, stock powder, seasoning mix, seeded mustard, vinegar and maple syrup. Check seasoning as you go. Bring to the boil and remove from heat. Blend. Add beans and rice and then heat through.
Mix some white and black seeds such as sesame, poppy and chia seeds together to serve if desired.
NOTES: Red onion would be preferred but I used brown. You could make a purple carrot soup with different flavourings.
On the stereo:
The National: High Violet
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.