Purple Power Potato Soup {paleo, dairy, gluten free}
Prep time
Cook time
Total time
Serves: 8-12
  • 4 medium purple potatoes
  • ½ small purple cabbage
  • 1 purple onion
  • ½ small beet
  • ½ cup hempseeds
  • 1 can 15 oz. coconut milk
  • 5 cloves garlic
  • 1½ tsp. pink Himalayan sea salt
  • ¼ tsp cayenne pepper
  • ¼ tsp. cumin
  • pepper to taste
  • optional:
  • dollop sour cream
  • or So delicious coconut yogurt
  1. In a 4 quart pot bring 2 quarts water to a boil.
  2. Cut potatoes, cabbage, onion, garlic and beet into smaller chunks and let boil 5 min.
  3. Turn heat lower to simmer and add salt, pepper spices.
  4. Cover pot and turn off heat. Let sit until potatoes soften about 15 min.
  5. Add hemp seeds and coconut milk when potatoes are tender.
  6. Purée in small batches in a Vita mix or strong blender.
  7. Serve and use a dollop of grass-fed sour cream or So delicious yogurt.
You may find many different varieties and sizes {fingerlings to small round} of purple potatoes in the market so gauge the amount to a typical medium white potato. For example, I found small round purple potatoes and 2 of those equal 1 of 4 I needed for this recipe. Don't be concerned about the size an educated guess will get you a creamy soup either way. The purple potato and cabbage helps this soup pack a nutritional punch with its abundant antioxidants! Also, look for a small purple cabbage but if you can't find one just cut a half tad smaller and freeze the other larger half for another time. If dairy is an issue for you, use a dollop of {So delicious} coconut yogurt instead. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/purple-protein-potato-soup-paleo-dairy-gluten-free/