Danielle’s Autumn Spice Sweet Potato Broccoli Soup (Vegan Optional)
Autumn Spice Sweet Potato Broccoli Soup Vegan Optional
Danielle and I made this Sweet Potato Broccoli Soup on Saturday night with fresh ingredients from our garden. It was delicious and full of vibrancy! Try it out this weekend for the perfect Autumn soup. 🙂
Sweet Potato Broccoli Soup Recipe (Vegan Optional) Ingredients:
5 Small/Medium Sweet Potatoes
1 Yellow Onion
2 Stalks of Broccoli
1 Liter of Vegetable Stock
Raw Sunflower Kernels
Sweet Potato Broccoli Soup Recipe (Vegan Optional) Instructions:
First, steam 5 small/med sweet potatoes so they are soft to mash.
Add 1 yellow Onion (chopped) and 2 cloves garlic (minced) to heat in a large pot w/ 1 tablespoon of coconut oil. Add cinnamon and turmeric to this. (about 5 min or until translucent)
Add vegetable stock (or chicken if you prefer!) with the mashed sweet potatoes. Let cook on medium (for 3~5 min) before adding the sliced Broccoli. Then add black pepper, sea salt, curry powder, lemon juice, a little fresh rosemary, cumin, a little more cinnamon & turmeric.
Let cook on low for 20 min or so (as long as you can restrain yourself hehe). The longer the better because the spices/flavors will be more intense the longer it cooks.
Meanwhile, roast Sunflower kernels. (don’t burn them! even though the crisp ones are still yummy to eat)
Before serving your Sweet Potato Broccoli Soup, garnish with fresh parsley and the roasted sunflower seeds!
**most important ingredient: cook with *LOVE!* 🙂