Today we want to show you how to make a wonderful purple yam soup with an exotic finish. It is sweet, fresh and irresistibly creamy — not to mention super cute. Let’s jump right in!
Purple yam, also known as Ube, is a staple in the Philippines, where it is used in both sweet and savory dishes. This tuber has vibrant purple flesh, a starchy texture, and a sweet, nutty flavor. If you’ve never tried it before, we bet you’ll love it and use it everywhere, just like us!
For this soup, we combined purple yam with two other ingredients that are very common in Filipino cuisine: fresh ginger root and coconut milk. Simply simmer the ingredients with some soup bases like garlic, onions, vegetable stock, then puree it all into a creamy velouté.
In only 30 minutes, you have a delicious purple ube soup that tastes sweet, fresh, and nutty all at the same time — and it looks so cute! Scoop it into your cutest bowl and garnish with crunchy nuts and spring onions for the perfect dinner.
And if you have some leftover purple yam, turn it into a delicious vegan Ube spread for your next breakfast toast. You can also add it to sweet casseroles like donuts, cookies, or cakes, using it like pumpkin puree.
The great thing about this ube soup recipe is that it is dairy free, gluten free and vegan, perfect for everyone to enjoy. In addition, a generous bowl is included only 300 calories and offers almost 40% of your daily fiber, which means it will keep you full and satisfied for longer. Excellent!