There is nothing quite like a good soup in the fall and winter! Growing up though, I became accustomed to soup always being served with bread & butter, grilled cheese, or crackers. And my favorite soups were typically the ones with the least nutrients and highest fat content (hi, cheese potato soup, we see you)! It took me a while to get used to having soup without a scoop of high fructose corn syrup and enriched flour disguised as a harmless cracker.
The good news is that the 21st century is full of “health creatives” who have gifted us with healthy options for both soups and sides! As a lover of broccoli cheese soup, I started trying out healthier versions and over the years have perfected my spin! As with any of the recipes shared on this blog, I encourage you to “do your thang” and adapt to your liking. If it wasn’t for trying things out (and making a few gross dishes) along the way, I wouldn’t have the nutrient-dense, delicious, easy-to-make options that make my meal planning a breeze.
Without further ado, let’s talk about this creamy broccoli sweet potato soup (vegan and gluten-free)! This recipe serves about 3-4 smaller soup bowls or 2 large.
What you’ll need:
- 1 tablespoon olive oil
- 1 small sweet potato (peeled, diced)
- 2 shallots (peeled, diced)
- 2 cloves of garlic (peeled, chopped)
- 4 cups broccoli florets
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & Pepper to taste
- 3 cups vegetable broth
- 1 cup almond milk (or other preferred milk)
Optional Toppings: mint, pepitas, chia seeds, red pepper flakes, a dollop of coconut cream
For a heartier, but still a healthy option, you can serve with my personal favorite – these Millet Tots!
How to make the magic happen:
- Heat the olive oil in a large pot set over medium heat.
- Add the sweet potato, shallots, garlic, broccoli florets, salt & pepper, garlic powder, & onion powder.
- Cook until slightly softened (3-4 minutes).
- Add vegetable broth, cover, and cook until broccoli and sweet potato are tender (10 minutes or so).
- Ladle the soup into a high-speed blender (or food processor); blend until creamy and smooth.
- Add back into the pot over medium heat, add the milk, stir to a simmer, and serve!
Pro Tip: To cut down on prep time use frozen broccoli, frozen onion, and frozen sweet potato!
Serve and enjoy! Or, as part of your weekly meal prep, add to your reusable container and enjoy throughout the week.
