Creamy Sweet Potato Broccoli Soup


This is my daughter's new favorite soup right now.  She gobbles it up without question, while repeatedly telling me how I'm the best cook in the whole world. :)  It's also very easy to make, and oh so good for you!




INGREDIENTS:

- About 3 medium sweet potatoes (3 cups of mashed sweet potatoes; directions below)
- 2 teaspoons extra virgin coconut or olive oil
- 1 small onion (about 1/2 cup minced)
- 3 cloves garlic, minced
- 1 small head of broccoli (1 1/2 cups minced broccoli)
- 3 cups of organic chicken broth (homemade or this kind)
- 2 tablespoons coconut flour
- 2 teaspoons sea salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 1 tsp sage (I like using fresh, but dried rubbed sage can work)
- optional: 5 slices of nitrate-free bacon, cooked and crumbled
- optional: good quality sour cream
- optional: raw shredded cheese


DIRECTIONS:

1.  Peel the sweet potatoes, and carefully cut into thin rounds.  Place in a large stock pot, and cover with water, add a dash of salt and bring to a boil.  Turn down heat to medium-high and cook potatoes until fork tender, about 15 minutes.  Drain potatoes, and place in a large bowl, and mash with a potato masher.  Set aside.

2.  Put 2 teaspoons oil in a large sauce pan and heat over medium heat.  Place the diced onions and garlic into the pan and cook, stirring occasionally for 3 minutes.

3.  Add the minced broccoli to the pan, and cook for 4 minutes, stirring occasionally.

4.  Add the chicken broth to the pan, and boil for 2 minutes.  Put in the coconut flour, and coconut milk, and whisk while boiling for another 2 minutes.

5.  Add the salt, pepper, nutmeg, chili powder and sage.

6.  Now add the 3 cups of mashed sweet potato, and mix well, adding more chicken broth if needed, and taste test for salt level.

7. Serve with optional bacon crumbles, cheese and/or sour cream on top.


Enjoy!



Approximately 4-6 servings














(Adapted recipe from here)



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