Description
This heathy broccoli and sweet potato soup is perfect to warm up with on a cold day. Plus, it’s quick to whip together as a light lunch or to accompany a main course.
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 onion, diced
- 2 cups sweet potatoes, peeled and cut into approximately 1/2 inch chunks
- 3 cups broccoli florets
- 1/2 onion, diced
- 6 cups vegetable broth
- 1/2 cup cream
- 1-2 tsp red pepper flakes (optional)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions with a dash of salt and cook until soft and translucent, about 3-5 minutes.
- Add the sweet potatoes, broccoli and vegetable broth. Bring to a boil, and then reduce the heat to low, maintaining a gentle simmer. Cover and continue to gently simmer for about 15-20 minutes until the sweet potatoes are soft and easily pierced with a fork.
- Remove the soup from heat. Transfer to a blender or use an immersion blender to blend the soup until smooth.
- Mix in the cream and red pepper flakes. Season with salt and pepper to taste.
- Store any leftovers in an airtight container in the fridge for up to a week.
Notes
- Vegan Option: Remove the cream altogether (this soup still tastes amazing). Alternatively, substitute the cream with 3/4 cup coconut milk.
- Instant Pot Version: See blog post for full instructions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 7.6g
- Sodium: 728mg
- Fat: 12.3g
- Saturated Fat: 5.3g
- Unsaturated Fat: 6.2g
- Trans Fat: 0.3g
- Carbohydrates: 23g
- Fiber: 4.8g
- Protein: 4.2g
- Cholesterol: 22mg