Creamy Sweet Potato Broccoli Soup
A simple veggie soup packed with flavor, nutrition, and a deliciously creamy texture.
Servings: 4
Print Recipe
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.