This broccoli and sweet potato soup is a real winner when you need a quick, nutritious family meal.
It can be made in a single pot with minimal prep and the flavours are gorgeously rich and warming, thanks to a touch of cumin and coriander.
To make it, you'll warm some oil in a large pot, then toss in some cumin and coriander seeds and fry for about half a minute, just enough to release those lovely aromas. Next, you'll toss in some onions and sweat them down a little before adding broccoli, sweet potato and a little courgette.
A minute or two sweating just to get those veggies glossy and it's time to add the stock, cover and leave to do its thing. After 20 minutes, simply whizz with a stick blender and your soup is ready to serve - so simple!
Here's how to make this easy, delicious broccoli and sweet potato soup. It feeds at least 4.
Ingredients
- 2 tbsp olive oil plus some to garnish
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 large onion finely chopped
- 2 heads broccoli divided into florets
- 300 g (10.5 oz) sweet potato peeled and cubed
- 100 g (3.5 oz) courgette zucchini, cubed
- 1 vegetable stock (bouillon) cube vegan or gluten free if required, made up to 1 litre (6 cups) of stock
- 2 tbsp creme fraiche or vegan alternative, to garnish
- 50 g (2 oz) watercress
- Salt and pepper to taste
Equipment
Instructions
Heat the oil in a large pan over a medium-high heat.
Add the cumin and coriander seeds.
Fry for 30-60 seconds until aromatic.
Add the onion.
Fry gently for 5 minute, stirring regularly until lightly browned.
Add the broccoli, sweet potato and courgette.
Stir and fry for 3 minutes until the veggies are well coated.
Add the litre of stock.
Bring to the boil then cover and reduce to a low simmer for 20 minutes or until everything is nice and soft.
Whiz with a hand blender or in the food processor. Add extra water if you prefer it thinner, whiz again. Season to taste.
Serve to bowls and top with a swirl of creme fraiche (or vegan alternative), a scattering of watercress, a sprinkle of salt and pepper and a drizzle of olive oil.
If you have a soup maker, just follow to the point of lightly frying the veggies and then transfer to the soup maker, add the stock, replace the lid and turn it on for 20 minutes until cooked and smooth.
I hope you really enjoy my broccoli and sweet potato soup. Don't forget to come back and let me know how you get on!
Print this broccoli and sweet potato soup recipe
Broccoli and Sweet Potato Soup
Ingredients
- 2 tbsp olive oil plus some to garnish
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 large onion finely chopped
- 2 heads broccoli divided into florets
- 300 g (10.5 oz) sweet potato peeled and cubed
- 100 g (3.5 oz) courgette zucchini, cubed
- 1 vegetable stock (bouillon) cube vegan or gluten free if required, made up to 1 litre (6 cups) of stock
- 2 tbsp creme fraiche or vegan alternative, to garnish
- 50 g (2 oz) watercress
- Salt and pepper to taste
Instructions
- Heat the oil in a large pan over a medium-high heat.
- Add the cumin and coriander seeds and fry for 30-60 seconds until aromatic.
- Add the onion and fry genlty for 5 minute, stirring regularly until lightly browned.
- Add the broccoli, sweet potato and courgette.
- Stir and fry for 3 minutes until the veggies are well coated.
- Add the litre of stock, bring to the boil then cover and reduce to a low simmer for 20 minutes or until everything is nice and soft.
- Whiz with a hand blender or in the food processor. Add extra water if you prefer it thinner, whiz again.
- Season to taste.
- Serve to bowls and top with a swirl of creme fraiche (or vegan alternative), a scattering of watercress, a sprinkle of salt and pepper and a drizzle of olive oil.
Notes
Nutrition
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Mandy says
If my children would eat this I would be SO happy! I think I might set myself a challenge and make this for them.
Hurrah For Gin says
Will be storing this one for after Christmas! :)