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Creamy sweet potato broccoli soup served with a side of toasted sourdough bread and topped with chopped cashews and broccoli

Creamy Sweet Potato Broccoli Soup

A simple veggie soup packed with flavor, nutrition, and a deliciously creamy texture.
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Total Time: 30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Soup
Servings: 4

Equipment

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.
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