The soup series: sweet potato and broccoli

Now, when following a paleo/Whole30 diet (as I’m now trying to do following my rosacea discovery) you find yourself buying kilo upon kilo of sweet potato. After you’ve mashed it, roasted it and baked it as fries you can find it tough to get inspired. What’s next? SOUP! The idea of sweet potato soup bamboozled me. I know it shouldn’t though, because hello potato and leek! Why can’t there be a sweet potato option? Enter, Jamie Oliver.

OF COURSE he came up with a soup recipe (I’m not saying he invented sweet potato soup, but I’ll admit he’s my go-to), and of course I’ve stolen it and amended it to suit my Whole30 regime. Furthermore this soup recipe is vegan; something I love to tell Phil because he gets all flustered over his major dislike of the whole vegan idea and fears I’m going to one day only serve him lentils*.

The beauty of this recipe is that it only has a small amount of ingredients but it is full of flavour and goodness.

Ingredients (this made 5 servings):

  • 500g sweet potato
  • 200g broccoli
  • 2 medium brown onions
  • 3 garlic cloves
  • 1L vegetable stock
  • 1 bunch parsley
  • olive oil (I used a lemon infused one for extra flavour)
  • salt & pepper to taste

Method:

  1. Chop up your sweet potato (leave the skin on) into 3cm cubes and put it on a baking tray. Drizzle with olive oil and sprinkle with salt. Pop it in a 200*c oven for 30 minutes or until the sweet potato is golden and cooked through.
  2. Pour a teaspoon of olive oil into your soup pot and add your onion and garlic – sauté until translucent. Tip in your stock and simmer, bubbling, for 10 minutes.
  3. Chop up your broccoli (stalks and all) and add these to your stock along with the chopped parsley stalks. Turn to a low setting and let this bubble away.
  4. When your sweet potato is soft, take it out of the oven and transfer the cubes to your bubbling stock in the soup pan. Cover and let this simmer a further 10 minutes.
  5. Just before you start blending your soup, chop up the rest of the parsley and add this to the pot. Add salt and pepper to taste. Then transfer the soup to a blender (in batches) or use a stick blender to liquidise and thicken your soup.

*I know vegans eat more than just lentils.

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