Broccoli Sweet Potato Soup
A creamy, comforting soup that balances the natural sweetness of roasted sweet potatoes with bright broccoli. Vegan-friendly with optional dairy swaps and simple pantry ingredients.
Ingredients
Main
- 1 large sweet potato about 1 lb, peeled and diced
- 3 cups broccoli florets fresh or frozen
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 2 tbsp olive oil
- ½ cup full-fat coconut milk or heavy cream optional
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme or 1 teaspoon fresh
Optional Toppings
- Roasted pumpkin seeds
- Crumbled goat cheese or sour cream
- Chopped chives
- Drizzle of olive oil
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tablespoon oil, a pinch of salt, and half the smoked paprika. Roast on a baking sheet for 20–25 minutes until caramelized and tender.
- Heat remaining oil in a large pot over medium heat. Cook the diced onion with a pinch of salt until translucent, about 6–8 minutes. Add garlic, thyme, and remaining smoked paprika and cook 30 seconds until fragrant.
- Add roasted sweet potato, broccoli florets, and broth to the pot. Bring to a gentle boil, then reduce heat and simmer 10–12 minutes until broccoli is tender.
- Use an immersion blender to puree the soup until silky. Alternatively, blend in batches in a blender and return to the pot. Stir in coconut milk or cream if using and heat through without boiling.
- Stir in lemon juice and adjust salt and pepper. Serve hot with optional toppings like roasted pumpkin seeds, chives, or a dollop of sour cream.
Notes
- For a vegan version, use vegetable broth and coconut milk and skip dairy toppings.
- If you prefer less sweetness, reduce the roasted sweet potato amount or add more lemon.
- The soup thickens as it cools; thin with broth when reheating if needed.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 560mgSugar: 7g
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