Big food post today! Kinda like Toonie Tuesday, two recipes for the price of one. And to make it extra special everything is purple! My lovely soup and salad lunch is Purple Potato Soup with Beet & Carrot Coleslaw.

Purple Potato Soup

In a big soup pot heat up two tablespoons of olive oil

Lightly brown a well chopped up cooking onion, throw in a teaspoon of salt when browning the onion.

Chop up 4 average size potatoes into cubes, and throw them in the pot

Add enough water that it just covers all the potato and bring to a boil

Add  a veggie bouillon cube and a bit more salt & pepper

Chop up a small carrot and throw it in

A teaspoon of fresh Thyme leaves

Let this sit on medium heat for 20 minutes

Now chop up 1.5 cups of Purple Kale and add it to your soup

Cover and continue simmer for 15 minutes.

You will now have a very nice Purple Potato Soup.

Beet & Carrot Coleslaw

In a salad bowl combine 1 heaping cup of each of these: grated beets, grated carrots and finely chopped macintosh apples

mix in 1/2 a cup of chopped walnut

1/4 cup of apple cider viniger

1/4 cup of canola oil or light olive oil

1 tsp of salt

Dressing: Equal parts Lemon Juice & Tahini

water it down a bit and add some salt

Drizzle on top of the coleslaw! Yum!