A simple veggie soup packed with flavor, nutrition, and a deliciously creamy texture.
Why You'll Love This Recipe
It's simple, savory, and so creamy! This sweet potato broccoli soup is cozy and comforting, filled with healthy ingredients and perfect for warming up on cold days. Makes for a great light meal or as a delicious side. Plus, it's gluten-free, soy-free, and always vegan!
Ingredients
- Sweet Potato: peel and cut into pieces that would be easy to blend, about 1-2 inch cubes.
- Broccoli: cut an entire head of broccoli, including the stems. Alternatively you can use about 4-5 cups of pre-cut broccoli florets.
- Garlic: fresh is best, but feel free to use powdered garlic or even garlic infused olive oil if you're sensitive to garlic.
- Onion: white, yellow, or red onions are all fine to use.
- Cashews: adds creamy texture once boiled and blended.
- Nutritional Yeast: gives this a cheesy savory flavor.
- Vegetable Broth: we like using Better Than Bouillon vegetable base.
How to Make Creamy Sweet Potato Broccoli Soup
Whats great about making most soups is that most of the work is in the prep. While the ingredients simmer you can be making your main meal or slicing and toasting some fresh sourdough bread.
- Prepare the ingredients.
- Boil all the ingredients together.
- Blend with nutritional yeast and serve!
Serve as a Side To
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Servings: 4
Equipment
- 1 Blender
- 1 large pot
Ingredients
- 1 large Sweet Potato peeled and diced
- 1 head Broccoli cut into 1-2 inch florets, include the stems
- ½ cup Cashews
- ¼ cup Nutritional Yeast
- ½ Onion chopped
- 3 cloves Garlic chopped
- 5 cups Vegetable Broth we like using Better Than Bouillon
- ¼ tsp Salt or to taste
Instructions
- Prep: Begin by chopping ½ Onion and 3 cloves Garlic. Peel and chop 1 large Sweet Potato and roughly chop 1 head Broccoli.
- Cook: In a large pot, heat a drizzle of olive oil and saute the onion for 1-2 minutes. Add in the garlic and cook for a little while longer, making sure not to burn the garlic. Then add in the broccoli, sweet potato, ½ cup Cashews, and 5 cups Vegetable Broth. Cover and bring to a boil, then lower the heat to a simmer for about 15 minutes, or until the sweet potatoes have cooked fully.
- Blend: Add ¼ cup Nutritional Yeast and use an immersion blender to blend or transfer to a blender. Give it a taste and add ¼ tsp Salt if you feel it needs it.
- Serve: Enjoy topped with fresh black pepper and a side of crusty bread.
Tried this recipe?Let us know how it was!
