Sopa de patatas azules “super-food”

Blue potatoes soup

blue potatoes soup
 
blue potatoes soup
 
blue potatoes soup
 
Blue potatoes soup
 
blue potatoes soup
 

Junto con los boniatos, las patatas azules pueden ser consideradas otro de los “super-foods”. Las variedades de patatas con la pulpa de color rojo, amarillo o azul tienen más flavonoides que las patatas blancas tradicionales, su consumo aumenta la capacidad antioxidante del organismo. Así que además de darle color a los platos son más beneficiosas para la salud. Así, las patatas azules tienen una capacidad antioxidante equivalente a las espinacas, a la col rizada o coles de Bruselas, con niveles equivalentes a los arándonos. En un estudio de la Universidad de Oslo se identificaron propiedades anti-inflamatorias. Sean cuales sean prefiere las patatas de cultivo ecológico.
Ah y esta sopa además de bonita está realmente riquísima!

Along with sweet potatoes, blue ones can be considered one of the “super-foods”. The varieties of potatoes with red, yellow or blue flesh have more flavonoids than traditional white potatoes, their consumption increases the body’s antioxidant capacity. So in addition to color your dishes they are more beneficial to your health. So, blue potatoes have an antioxidant capacity equivalent to spinach, kale or the Brussels sprouts, equivalent to the level of cranberries. Blue potatoes have anti-inflammatory properties what is not the case in the white ones. In any case prefer organic potatoes.
Oh and this soup is nice and in addition is absolutely delicious!

 

 

La receta

Ingredientes: (Para dos personas)

    1 puerro (la parte blanca)
    1 loncha fina de apio-nabo (de 100-120 gr)
    800 ml de agua
    ½ pastilla de caldo vegetal concentrado (mejor bío)
    3 Patatas azules (170-200 gr peladas)
    1 cucharadita de postre de tahini (opcional)
    1 cucharada sopera de tapioca
    2 cucharadas soperas de leche de coco
    Sal
    Aceite de oliva virgen extra
    Para acompañar:
    Rábanos en rojas
    Pan frito
    Alioli con huevo (yema de huevo, un diente de ajo, aceite de oliva virgen extra y sal)
    Unas hojas de perejíl fresco

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    1 leek (white part)
    1 thin slice of celery-rave (100-120 gr)
    800 ml of water
    ½ vegetable bouillon concentrate (better bio)
    3 blue potatoes (170-200 gr peeled)
    1 teaspoon tahini (optional)
    1 tablespoon tapioca
    2 tablespoons coconut milk
    Salt
    Extra virgin olive oil
    Garnish:
    Red radishes
    Pan fried
    Aioli with egg (egg yolk, a clove of garlic, extra virgin olive oil and salt)
    Fresh parsley leaves
     

Directions:

  1. Bring water to boil, add the stock cube vegetable concentrate, white leek diced and celeriac slice, boil for 10-15 minutes until the celery-rave is tender and remove only a piece of celery-rave, it will serve to decorate diced.
  2. Add blue potatoes peeled and chopped, add two tablespoons of extra virgin olive oil, two tablespoons of coconut milk. Add the tapioca and salt to taste (if necessary). Boil over medium heat for 15 minutes till the potatoes are tender.
  3. Remove from heat and add a teaspoon of tahini, blend until creamy fine.
  4. Wash little radishes and cut into very thin slices.
  5. Fry a few slices of bread in a pan with a tablespoon of extra virgin olive oil, brown them on both sides. Serve with egg-alioli sauce.


 

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