Anyone else seen these in your supermarket but didn’t know what it was?
It’s purple yam (also known to some as ube!) Not only is it very Instagram worthy but it’s super yummy! It has a similar taste to yams but tougher texture. That being said, it’s perfect taste and texture combo makes it a great base for soups (along with manyyyyy other delicious noms).
This one pan soup is a must on those days you’re trying to make a quick meal or need a batch-freeze soup for future meals. Just stick all the ingredients on a pan, place in the oven until cooked then blend everything until smooth (or chunky, whatever you prefer).
- 1.5 lb purple yams, peeled and cut into 2cm slices
- 1 large onion, cut into 4 (quartered)
- 5-6 cloves garlic, unpeeled
- 1 tsp (5 mL) fresh or dried rosemary
- 1/2 tsp (2 mL) salt (or more to taste)
- 2 tbsp (30 mL) olive oil
- 900 mL – 1 L (1 tetra) vegetable broth, no salt option
What to do:
- Preheat oven to 375 degrees F.
- In a pan, place purple yams, onion and garlic. Sprinkle with rosemary and salt then drizzle with olive oil. Mix all ingredients together.
- Place pan in oven and cook for 20 minutes then flip yams, onions and garlic. Cook for additional 20-25 minutes or until the yams are fork tender.
- In the meantime, heat the vegetable broth until boiled through.
- Once vegetables are cooked, peel garlic and place the vegetables and broth into a blender. Blend until texture of choice (I like my soups a bit chunky).
Serves 4-6 individuals
Tips & Tricks
- Needing a protein to make this a complete meal? Top with some canned beans for added texture and protein. My go-to for this soup was white kidney beans. DELISH!
- If you like your soups thicker, add 3/4 of the broth and add additional per texture preference. If you like your soup thinner, dilute with some water.