Purple Algae and Sweet Potato Soup

A vibrant and savory vegetarian soup that's perfect for a cold day. The purple algae adds a unique flavor and color, while the sweet potatoes and spices give it a warm and earthy taste.

I first came across purple algae on a trip to the Pacific Northwest. I was foraging for seaweed when I came across a patch of these deep purple algae growing on the rocks. I was intrigued by its color and decided to take some home to try. I soaked it in water and added it to a pot of vegetable broth, sweet potatoes, and spices. The result was a delicious and nutritious soup that I've been making ever since.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup dried purple algae
• 4 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• Salt to taste

Instructions

1. Rinse the purple algae and soak it in warm water for 15 minutes, or until softened.
2. Drain the algae and add it to a blender with the vegetable broth, sweet potato, onion, garlic, turmeric, black pepper, and salt.
3. Blend until smooth.
4. Transfer the soup to a pot and bring to a simmer over medium heat.
5. Cook for 15 minutes, or until the sweet potatoes are tender.
6. Serve hot.

Why It Works

• The purple algae adds a unique flavor and color to the soup. It's also a good source of protein, vitamins, and minerals.
• The sweet potatoes add sweetness and creaminess to the soup. They're also a good source of fiber and vitamins.
• The spices give the soup a warm and earthy flavor. Turmeric is a particularly good choice because it has anti-inflammatory properties.
• The soup is easy to make and can be tailored to your own taste preferences. You can add more or less spices, or you can add other vegetables, such as carrots or celery.