Why vegans should love purple vegetables

The idea that you could make your own vegan soup from purple vegetables sounds pretty fantastic, and it’s the perfect time to share that love with your family.Purple vegetables are often used in soups, stir-fries and other soups to give them a unique flavour and texture, but there’s also an added bonus of having something…

Published by admin inAugust 16, 2021
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The idea that you could make your own vegan soup from purple vegetables sounds pretty fantastic, and it’s the perfect time to share that love with your family.

Purple vegetables are often used in soups, stir-fries and other soups to give them a unique flavour and texture, but there’s also an added bonus of having something that’s actually edible.

Here are the top 5 purple vegetables you should try.

1.

Blackcurrant (pomacea) 1 cup blackcurrants, washed 1 cup fresh mint leaves, washed 3 tbsp lemon juice, pureed 1 cup finely chopped green onion, thinly sliced 3 cups cooked spinach, cooked 1 tbsp lemon zest, squeezed 1 tsp dried oregano 1/2 tsp dried basil (optional) If you have some purple vegetables in your fridge or pantry, try making your own purple veggie soup.

To make the soup, boil a large pot of water and add blackcurrant and mint leaves.

Simmer until the water has reduced to a thin, paste-like consistency, then add the spinach, lemon juice and oreganos.

Mix well, and add the rest of the ingredients.

To add more flavour, add chopped green onions and the lemon zests, and simmer again for a further 30 seconds to make the dish thicker.

2.

Spinach (bacopa) 1 head of fresh spinach, chopped 3 cups water 3 tbsp olive oil 2 tbsp lemon peel (optional), thinly sliced 1 cup thinly sliced fresh mint 1/4 cup finely sliced green onion 1/8 cup chopped fresh parsley (optional).

Heat a large pan over medium-high heat, add the olive oil, lemon peel and mint.

Stir until the spinach starts to wilting.

Add the spinach and stir until it wilts.

Add water, lemon and mint and cook for about 30 seconds.

Once wilted, drain the spinach water, drain and set aside to cool.

3.

Blackberries 1 cup of blackberries, washed 4 tbsp fresh mint, washed 5 tbsp lemon juicer 3 tbsp extra virgin olive oil 1 tsp salt (optional – for extra taste) 1/3 cup finely minced parsley, chopped 2 tsp ground black pepper (optional – for extra flavour) Bring a medium saucepan of water to the boil.

Add 1 cup chopped blackberries and cook until they begin to soften.

Add 2 tbsp extra olive oil and the salt, and stir to combine.

Add 3 cups chopped blackberry, stir to incorporate, and cook gently for about 2 minutes.

Add in the lemon juice mixture and cook a further 2 minutes, then stir again.

Add parsley and pepper to taste.

4.

Spinache (sauté) 2 cups spinach leaves, cooked 2 cups water (slightly warm) 3 tbsp maple syrup (or agave) 1 tsp turmeric (or turmeric powder) 1 tbsp extra-virgin olive oil (optional, but recommended) Bring to a simmer and cook the spinach leaves until the leaves are wilted and very soft.

Remove from heat and set on a paper towel-lined plate.

5.

Garlic (mixed vegetables) 4 garlic cloves, peeled and grated 1 cup frozen peas 1 tsp fresh ginger 1/6 tsp turntable water (or water containing the pureed and cooked beans) 1.

Preheat the oven to 180C/400F/Gas 4.

In a large bowl, combine the minced garlic and peas.

Sprinkle the frozen peas with the turntables water and ginger.

Mix to combine, then pour the mixture into the boiling water, then reduce the heat to a low simmer.

Cook until the peas are tender and the garlic is softened, about 20 minutes.

2-3 hours later, remove from heat, then drain and allow to cool for at least 10 minutes.

3-4 hours later add the turmeric and oil, mix well to combine and then strain the mixture through a fine mesh strainer into a bowl.

(Or you can strain through a ziploc bag if you want to keep the vegetables longer.)

To serve, drizzle with the reserved drained peas and garnish with fresh parsly leaves.

(Optional: add some fresh herbs or crushed red pepper flakes if you prefer.)

4.

Sweet Potato & Cauliflower (tomato & cauliflower) 2-4 potatoes, peeled, cut into cubes 4-6 tbsp chopped fresh mint 3-5 tbsp fresh thyme 2-5 cups water 1-1/2 tbsp coconut oil, to taste 2-2 tbsp finely chopped parsley 1/5 tsp salt, to add to taste (optional to taste) Bring the potatoes to a boil, then cook until tender and lightly browned.

Transfer to a plate lined with parchment paper and allow the potatoes and cauliflower to cool to room temperature.

6.

Zucchini & Parsley (cauliflower & parsley) 1-2 large zucchini, sliced 1-3 tbsp chopped mint

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