Purple Sweet Potato Soup | Purple sweet potato and sweet cabbage blend together for a beautifully creamy soup! 5 ingredients, vegan and so simple. Served with a quick tomatillo and avocado salsa! |

Purple Sweet Potato Soup with Avocado Tomatillo Salsa

A creamy and slightly sweet soup in a brilliant purple hue. Served with a tangy and slightly smoky avocado and tomatillo salsa. Perfect for those cooler spring days with a big side salad!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Noelle Parton


For the soup

  • 1 - 2 medium purple sweet potato, diced
  • 1/4 - 1/3 small head purple cabbage, roughly chopped
  • 1/4 - 1/2 head cauliflower, broken into pieces
  • 1/4 - 1/2 small lemon, juiced
  • 1 - 2 tablespoons hemp seed or raw cashews, optional
  • Pinch Celtic sea salt
  • Water as needed

For the salsa

  • 1/2 - 1 avocado
  • 3-4 tomatillos, roughly chopped
  • 1/2 - 1 teaspoon ground cumin
  • Additional toppings: fermented sauerkraut, hemp seeds, etc.


For the soup

  1. Steam as much of the first three ingredients until just fork tender.

  2. Add the steamed vegetables into a high-speed blender with the remaining soup ingredients. Begin blending, streaming in water to help blend. Add water until you reach desired thickness and blend on high until very smooth.

  3. Taste. Add additional salt or lemon if needed.

For the salsa

  1. Add the three ingredients to a food processor and pulse until desired consistency. Briefly pulse for a chunky salsa or process longer for a smoother consistency. Use the cumin to your preference of smokiness. If unsure, start with a small amount and add as you like.
  2. Taste. Add additional cumin for a smokier flavor. Serve the soup with the salsa, sauerkraut, additional hemp seeds, and any other desired toppings or sides.