Broccoli and Sweet Potato Soup
User Reviews
5
Broccoli and Sweet Potato Soup
Description
The soup begins by sautéing onions until golden, then garlic and spices such as cumin, coriander, turmeric, and chili flakes are added. Cubed sweet potatoes and broccoli stalks are stirred in and lightly cooked before adding vegetable broth to boil until tender. Separately, broccoli florets and canned chickpeas are added later to preserve texture and finish cooking quickly.
The soup is finished with soy sauce, vinegar, and sriracha to introduce savory, acidic, and spicy notes, balanced with salt and pepper to taste. The combination of these ingredients yields a warm, thick, and slightly spicy soup offering both smooth vegetable flavors and soft chickpeas for heft.
This soup suits occasions when a flavorful vegetable-based meal is desired, providing comfort with subtle heat. The use of fresh and canned ingredients makes it straightforward to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 sweet potato
- ½ broccoli head
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ½ Turmeric
- ½ -1 teaspoon chili flakes
- 1,2 vegetable broth
- 1 chickpeas canned
- 3-4 tablespoons soy sauce
- 1 teaspoon vinegar
- 1 tablespoon sriracha or another hot chili sauce
- sea salt fine
- black pepper fine
Instructions
- Chop the onions, set aside. Finely chop the garlic, set aside. Peel and cube the sweet potato, chop the broccoli stalk into cubes, set both aside. Divide the rest of the broccoli into small florets. Drain and wash the chickpeas. Keep the broccoli florets and the chickpeas separated from the rest of the vegetables.
- Heat the oil in a soup pot. Cook the onions until golden, add the garlic and the spices, and let cook for another minute or so until fragrant.
- Add the sweet potato and the broccoli stalk and stir to coat with the spices. Let cook for about 1-2 minutes taking care not to burn the garlic and the spices.
- Add the vegetable broth and bring everything to a boil. Let cook for about 5 minutes. Add the broccoli florets and the chickpeas. Let cook until the sweet potato is soft (it won't take too long).
- Add soy sauce, vinegar, sriracha, stir well and adjust the taste with salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 206kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 2147mg | 89% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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