Purple Red Root Winter Bowl Recipe

Name: Purple Red Root Winter Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 big red onion; 2 tablespoons fresh ginger, finely minced; 2 bay leaves; 3 medium/small beets (Chioggia, red) peeled and quartered or cubed; 3 small carrots, unpeeled, cut in chunky sticks; 8 small potatoes (red, purple), unpeeled, cubed; 1 sprig rosemary; 5 sprigs thyme; 1 bunch sage; 6 sundried tomatoes halves, cut in strips; 1 tablespoon pink peppercorns; 1 teaspoon juniper berries; 5 whole cloves; 1 teaspoon sea salt; 1/2 small red cabbage; 4 small purple kale leaves, shredded + stems removed and finely chopped; 1 liter filtered water; 2 tablespoons tamari; 2 cups cooked yellow split peas, divided

Servings: persons

1 big red onion
2 tablespoons fresh ginger, finely minced
2 bay leaves
3 medium/small beets (Chioggia, red) peeled and quartered or cubed
3 small carrots, unpeeled, cut in chunky sticks
8 small potatoes (red, purple), unpeeled, cubed
1 sprig rosemary
5 sprigs thyme
1 bunch sage
6 sundried tomatoes halves, cut in strips
1 tablespoon pink peppercorns
1 teaspoon juniper berries
5 whole cloves
1 teaspoon sea salt
1/2 small red cabbage
4 small purple kale leaves, shredded + stems removed and finely chopped
1 liter filtered water
2 tablespoons tamari
2 cups cooked yellow split peas, divided

1
In a heavy bottomed soup pot over medium heat lightly saute onions and ginger with olive oil.
2
Add bay leaves, beets, carrots and red potatoes, cover and let cook 5 minutes without stirring, add purple potatoes, herbs, dried tomatoes, spices and salt, stir everything together, cover and cook another 5 minutes until fragrant and slightly caramelised.
3
In the meantime, blend half the water with 2/3 cup of split peas, until smooth. Add this to the soup, along with cabbage, kale, tamari and rest of the water. Bring to a boil and let simmer on low heat around 25 minutes, or until the vegetables are tender. Taste and adjust seasonings accordingly.
4
When the soup is almost ready, add split peas (reserve 1 TBsp to serve if desired) stir and remove from heat and let sit for a few minutes before serving.
5
Serve with a sprinkle of split peas, freshly cracked pepper and minced coriander.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 big red onion, 2 tablespoons fresh ginger, finely minced, 2 bay leaves, 3 medium/small beets (Chioggia, red) peeled and quartered or cubed, and more.

Yes, Purple Red Root Winter Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Purple Red Root Winter Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions