Broccoli and Sweet Potato Soup

Jun 28, 2024Josh Allen
Broccoli and Sweet Potato Soup

Are you tired of the same old boring soup recipes? Looking to add a little pizzazz to your mealtime routine? Well, look no further! This Broccoli and Sweet Potato Soup recipe is here to shake things up in the kitchen and tantalize your taste buds.

What makes this soup so special?

First off, let's talk about the dynamic duo of broccoli and sweet potatoes. These two veggies may seem like an unlikely pair, but trust us, they work together like a charm. The sweetness of the potatoes balances out the earthiness of the broccoli, creating a harmonious flavor profile that will have you coming back for seconds (and maybe even thirds).

How easy is it to make?

Don't let the fancy-sounding name fool you - this soup is a breeze to whip up. Simply sauté some onions and garlic, add in your chopped broccoli and sweet potatoes, pour in some vegetable broth, and let it simmer until everything is nice and tender. Then, blend it all up until smooth and creamy. Voila! You've got yourself a gourmet-worthy soup in no time.

Any room for customization?

Absolutely! Feel free to get creative with your toppings. A dollop of Greek yogurt, a sprinkle of crispy bacon, or a handful of toasted nuts can take this soup to the next level. And if you're feeling extra adventurous, try adding a dash of curry powder or a squeeze of lemon for a flavor boost that will knock your socks off.

So, what are you waiting for? Give this Broccoli and Sweet Potato Soup recipe a try and prepare to be amazed. Your taste buds will thank you!

Makes: 6 servings

Cook Time: 30 min

Calories: 211kcal/serving


  • 2 Tbsp Olive Oil
  • 1/2 Onion, diced
  • 2 Cups Sweet potatoes, peeled and cut into 1/2 inch chunks
  • 3 Cups Broccoli florets
  • 6 Cups Vegetable Broth
  • 1/2 Cup Cream
  • 1-2 tsp Red pepper flakes (optional)
  • 1 Cup Walnuts
  • Salt and pepper, to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onions with a dash of salt and cook until soft and translucent, about 3-5 minutes.
  2. Add the sweet potatoes, broccoli and vegetable broth. Bring to a boil, and then reduce the heat to low, maintaining a gentle simmer. Cover and continue to gently simmer for about 15-20 minutes until the sweet potatoes are soft and easily pierced with a fork.
  3. Remove the soup from heat. Transfer to a blender or use an immersion blender to blend the soup until smooth.
  4. Mix in the cream and red pepper flakes. Season with salt and pepper to taste.
  5. Store any leftovers in an airtight container in the fridge for up to a week.

Notes: Vegan Option: Substitute the cream with ¾ cup coconut milk.

Author: Ali

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