Broccoli Sweet Potato Soup
User Reviews
5
Broccoli Sweet Potato Soup
Description
This soup begins by roasting halved long narrow sweet potatoes, yellow onion halves, broccoli florets, and unpeeled garlic cloves to develop caramelized, roasted flavors and soften the vegetables. The vegetables are drizzled with oil or broth and seasoned with salt and pepper before baking until tender.
Following roasting, most of the vegetables are puréed together with low-sodium vegetable broth, nutritional yeast for a subtle cheesy note, dried parsley, celery seed, and optional red pepper flakes for mild heat. The garlic is roasted in its skin, lending mellow garlic essence during blending. The result is a smooth, creamy-textured soup with a natural sweetness from the sweet potatoes and a mild earthy bitterness from broccoli.
This soup can be served as a comforting meal starter or light lunch. It pairs well with crusty bread or a side salad. The balance of sweet, savory, and spicy notes creates a nuanced flavor profile suited to both warm weather and cooler months.
Using uniform sweet potato halves ensures even roasting. For thinner soup, add extra broth to adjust consistency. Leftovers keep for several days in the refrigerator or can be frozen in airtight containers for extended storage.
Ingredients
- 2 pounds sweet potato approx. 3 medium potatoes that are long and narrow
- 4 cups broccoli approx. 1 medium broccoli, florets
- 1 yellow onion peeled + cut in half
- 3-4 cloves garlic do not peel
- 4 cups vegetable broth low sodium
- ½ cup nutritional yeast
- 1 teaspoon parsley dried
- ½ teaspoon celery seed not celery salt unless you're okay with extra sodium
- ¼ teaspoon red pepper flakes optional, but recommended
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 C) and line a large baking sheet with parchment paper.
- Scrub your sweet potatoes and cut them in half lengthwise. Arrange them cut side down on your tray. Add the onion, cut side down, the broccoli florets, and the unpeeled garlic to the same tray. (Use two trays if you cannot fit everything in one.)
- Drizzle the vegetables with avocado oil OR vegetable broth for oil free. Use your fingers or a silicone brush to rub the liquid over the potato skin. Then sprinkle everything with salt and pepper.
- Bake for 25-30 minutes, until your sweet potatoes are easily pierced with a fork, and the remaining veggies are nicely roasted and golden brown. Remove from the oven.
- Optional: Reserve some of the smaller pieces of broccoli for a garnish.
- Add the roasted vegetables (except the pieces you reserved for garnish) and all remaining ingredients to a pot and use an immersion blender to puree until smooth. OR, transfer to a stand blender and blend in batches. Use caution when blending hot liquids and do not overfill the blender. Taste and adjust for salt and pepper, if needed.
- Serve your broccoli and sweet potato soup with the reserved roasted broccoli pieces, croutons, and cashew cream, if desired.
Notes
- Choose narrow, long sweet potatoes to ensure even roasting and consistent cooking time.
- Cut sweet potatoes evenly in half to promote uniform roasting.
- Add extra vegetable broth if a thinner soup consistency is preferred.
- Use an immersion blender to puree directly in the pot for convenience, or blend in batches with a stand blender.
- Store leftovers refrigerated for 3-4 days or freeze in airtight containers up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268cal | 13% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Sodium | 392mg | 16% |
| Potassium | 1243mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 32781IU | 656% |
| Vitamin C | 90mg | 100% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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