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    Home ยป Soups

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    Broccoli and sweet potato soup

    Jump to Recipe

    This broccoli and sweet potato soup is a real winner when you need a quick, nutritious family meal.

    Finished bowl of broccoli and sweet potato soup on a table.

    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!

    Spoon going into a finished bowl of broccoli and sweet potato soup with some of the ingredients required for the recipe in the backgroud.

    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 black pepper to taste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large saucepan
    • Wooden spoon

    Instructions

    Heat the oil in a large pan over a medium-high heat.

    Overhead shot of oil in a pan with ingredients for the broccoli and sweet potato soup surrounding it.

    Add the cumin and coriander seeds.

    Adding cumin and corriander seeds to the pan of oil.

    Fry for 30-60 seconds until aromatic.

    Overhead shot of some of the ingredients for the broccoli and sweet potato soup in a pan.

    Add the onion.

    Overhead shot of the diced onions being added to the pan.

    Fry gently for 5 minute, stirring regularly until lightly browned.

    Overhead shot of the diced onions inside a pan having been fried for a couple of minutes.

    Add the broccoli, sweet potato and courgette.

    Overhead shot of some of the ingredients for the broccoli and sweet potato soup being added to the pan.

    Stir and fry for 3 minutes until the veggies are well coated.

    Overhead shot of the broccoli and sweet potato soup ingredients having been roasting in a pan for a couple of minutes.

    Add the litre of stock.

    Adding stock to the pan of broccoli and sweet potato soup ingredients.

    Bring to the boil then cover and reduce to a low simmer for 20 minutes or until everything is nice and soft.

    Overhead shot of the broccoli and sweet potato soup ingredients after the pan has been simmering for 20 minutes.

    Whiz with a hand blender or in the food processor. Add extra water if you prefer it thinner, whiz again. Season to taste.

    Overhead shot of the broccoli and sweet potato soup ingredients having been blended together in a pan.

    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.

    Side on shot of the broccoli and sweet potato soup served in a white bowl with a fork on the side.

    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

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    4.5 from 4 votes

    Broccoli and Sweet Potato Soup Recipe

    I’ve discovered a recipe that both kids will happily eat and it’s packed with vitamins. Hurrah! It’s really easy to make – even easier still if you have a soup maker, which I’ll tell you about at the end.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Soups
    Cuisine: British
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    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 black pepper to taste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large saucepan
    • Wooden spoon

    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.

    Video

    Notes

    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.

    Nutrition

    Calories: 277kcal | Carbohydrates: 39g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 323mg | Potassium: 1373mg | Fiber: 11g | Sugar: 10g | Vitamin A: 13097IU | Vitamin C: 285mg | Calcium: 200mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this broccoli and sweet potato soup recipe

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    Pinterest image for the broccoli and sweet potato soup with text at the top of the image describing it for Pinterest.

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    Orange, Red Lentil and Roast Carrot Soup Recipe
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    Simple, Naturally Vegan Gazpacho Recipe
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    Curried Pumpkin and Parsnip Soup Recipe
    Delicious pumpkin and parsnip soup with a hint of warming curry. It’s mild enough for the whole family to enjoy and a delicious way to get some extra veggies into your little ones.
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    Fresh Green Soup Recipe
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      4.50 from 4 votes (4 ratings without comment)

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    1. Mandy says

      December 04, 2013 at 9:40 pm

      If my children would eat this I would be SO happy! I think I might set myself a challenge and make this for them.

      Reply
    2. Hurrah For Gin says

      December 04, 2013 at 6:58 pm

      Will be storing this one for after Christmas! :)

      Reply

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