Purple Yam Soup with Ginger and Coconut

Allergen and Diet Summary

Vegan
Gluten-Free
Paleo
Soy-Free

Recipe Categories


This colourful purple yam soup combines sweet and starchy ube with rich coconut milk and fresh ginger. Keep it chunky or blend it into a creamy velouté, and garnish it with toasted nuts for a crunchy finish.

Purple Yam Soup with Ginger and Coconut

Info


Cost

Health

Time 30m

Contents

Introduction

Today we want to show you how to make a wonderful purple yam soup with an exotic finish. It's sweet, fresh, and irresistibly creamy — not to mention super cute. Let's jump right into it!

Purple yam, also known as ube, is a staple food in the Philippines, where it's used in both sweet and savoury dishes. This tuber has a vibrant violet flesh, starchy texture, and a sweet, nutty taste. If you've never tried it before, we bet you'll love it and start using it everywhere, just like us!

For this soup, we paired purple yam with two other ingredients that are very common in Filipino cuisine: fresh ginger root and coconut milk. Simply cook the ingredients with some soup basics like garlic, onions, veggie stock, and then blend all into a creamy velouté. 

In just 30 minutes, you'll have a delicious purple ube soup that tastes sweet, fresh, and nutty all the same time — and it looks so cute! Ladle it into your cutest bowl and garnish it with crunchy nuts and spring onions for a perfect dinner.

And, if you have some purple yam leftover, turn it into a tasty vegan ube spread for your next breakfast toast. You can also add it to sweet bakes like doughnuts, cookies, or cakes, using it as you would do with pumpkin puree. 

What's great about this ube soup recipe is that it's also dairy-free, gluten-free, and vegan, perfect for everyone to enjoy. In addition, one generous bowl comes with just 300 calories and provides almost 40% of your daily fibres, meaning it will keep you full and satisfied for longer. Super!

Ingredients


Adjust
Servespeople
  • Red Onions
    1
  • Garlic Cloves
    2
  • Fresh Ginger Root
    30 g
  • Purple Yam (Ube)
    600 g
  • Coconut Milk
    250 mL
  • Vegetable Stock
    800 mL
  • Spring Onions
    to taste
  • Toasted Cashews (or walnuts)
    to taste

Allergens are marked in bold

Recipe Instructions

step 1


Heat a dash of vegetable oil in a pot and add thinly sliced onions, garlic, and fresh ginger.

Sizzle all for a few minutes until the onions are soft.

Then, tip in peeled and cubed purple yam and let it sweat for a couple of minutes.

step 2


Now, pour in the coconut milk and vegetable stock and bring to a boil.

Simmer the soup over low heat for 15-20 minutes until the purple yam is soft.

step 3


Using an immersion blender, blend the soup until it's smooth and velvety.

Season the soup with salt and pepper to taste, and add more broth if you prefer a runnier consistency.

step 4


Divide the purple yam soup among bowls and garnish it with coconut milk, sliced spring onions, chopped ginger and nuts to taste.

Tips


  • For a boost of proteins, add a can of drained white beans like cannellini or butter beans to the soup.

  • You can top the yam soup with crunchy croutons like these gluten-free plantain croutons.