Healthy Sweet Potato Soup With Broccoli Stem

It’s getting hotter and hotter on this end, and a recipe you might like is one that doesn’t pack on the pounds. Something you might not appreciate is a recipe that heats you up even more, which is why you can have this nutritious sweet potato soup cold- yap I said cold.

Another reason you might want to make this recipe is to make use of that broccoli stem you were considering throwing away. If you are worried about the broccoli overpowering the sweet potatoes or carrots, I promise- the taste is mild and fades away if noticeable at all.

How to Make Sweet Potato Soup, Plus Alternative Ingredients…

I start preparing the sweet potatoes first because they take longer to cook, then while that roasts in the oven I cook the veg.

Why do I roast the sweet potatoes? Because I wanted them to be caramelized and bring that extra sweetness to the rest of the vegetables.

I don’t have a vegetable stockpot, what then? You can use homemade vegetable stock if you have some, pour in 600ml of vegetable stock instead of water.

I get that you want it sweet, but can I make this soup without roasting the sweet potatoes? Yes you can, however, you might need to add a little more water to simmer the vegetables

This might sound super weird but I’ll suggest it anyway. While trying to think of ways to style the soup for the shoot, I considered using sesame seeds. But I didn’t have them, guess that was a blessing in disguise. Why?

Because I ended up using leftover toasted almonds which I roughly chopped and scattered all over the soup. And boy was that delicious, the almonds had this toasty nutty (so corny I know hehe) taste, plus the crunch just brought the sweet potato soup to another level of delicious! So if you have some almonds in your pantry, get to toasting and toss them on that soup!

Need a Side to Go With That Sweet Potato Soup?

Here are some praiseworthy bread ideas you can make for your sweet potato soup, pack for lunch, or the beach.

Buffalo Mozzarella and Ham Swirl Bread

Soft brioche-like swirl bread with buffalo mozzarella, prosciutto crudo, and fresh basil filling. Perfect for packed lunch or when you’re headed out to the beach!

Sfincione

Sfincione is an upgrade to focaccia with an anchovy tomato topping sprinkled with fragrant dried oregano and a mixture of pecorino and parmesan cheese.

Some Broccoli Stem Recipes You Might Like

If you have been converted to the leftover broccoli stem lovin’ club, there is one epic recipe you should try then use it to convert more members.

Broccoli Stem and Sweet Corn Pizza

I know this just came out of nowhere, you probably weren’t expecting me to go this far with my apparent broccoli stem obsession. But this pizza is so shockingly good you just might not want to share. Then again, after making your own homemade pizza dough with the broccoli stem topping- you do have something worth bragging about and sharing.

The topping has broccoli stem sautéed with fresh chili and garlic-infused olive oil. Plus sweet corn and buffalo mozzarella. Finished with thick-ish slivers of grated Grana Padano and black pepper.

I hope you liked the carrot and broccoli stem soup If so, I would immensely appreciate it if you give it a thumbs up below.

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Wishing you a lovely day! 🙂

Print Recipe

Healthy sweet potato soup with broccoli stem

(+15 rating, 3 votes)

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Appetizer – International

By Angela – Serves: 3

Prep Time: 10 – Cooking Time: 45 minutes – Total Time: 55 minutes

Try this guilt-free, healthy sweet potato soup with carrots and broccoli stem. You can have it hot, warm, or better yet cold with toasted almonds!

Ingredients

• 1 spring onion
• 2 tablespoons green bell pepper
• 218g carrots
• 150g broccoli stem
• 130g sweet potatoes
• 1 vegetable stockpot
• vegetable oil

Instructions

1

Finely dice the onions and green bell pepper. Slice the sweet potatoes and carrots into thin slices of roughly the same size. Cut the broccoli stem into thin slices, they should be thinner than the sweet potatoes

2

Preheat the oven to 180°C/356 °F

3

Toss the sweet potatoes with about 3 tablespoons of vegetable oil in a baking dish. Leave to roast in the middle oven rack for 30 minutes, stir and turn the potatoes halfway through. While the potatoes roast, cook the veg.

4

Heat 3 tablespoons of vegetable oil in a non-stick pot, sautée the onions until soft (about 1-1 1/2 minutes) then add in the bell peppers, carrots, and broccoli stem. Let that sautée for about 5 minutes on medium-high heat, turning occasionally. Pour in 600ml of cold water and toss in the vegetable stockpot, stir and cover to cook on high heat for 20 minutes.

5

After the 30 minutes of roasting, add 50ml of hot water to the sweet potatoes and leave to absorb and soften for 15 minutes.

6

When the vegetables are soft and cooked through, add the softened potatoes to the veg, stir and purée until smooth.

7

Let it cool and serve with toasted almonds.