Broccoli and Sweet Potato Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 4

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Ingredients

• 1 tablespoon MCT oil, coconut oil, or olive oil
• 1 large broccoli, cut into small florets
• ½ large sweet potato, peeled and diced
• 1 medium onion, finely chopped
• 250 ml coconut milk
• 500 ml organic vegetable stock (adjust as needed)
• Salt and freshly ground black pepper, to taste
• Optional: Chili oil, for serving

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Preparation Method

1. Sauté the Onion:
   • Heat the oil in a large pot over medium heat.
   • Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Add Vegetables:
   • Stir in the sweet potato cubes and broccoli florets.
   • Cook for about 5 minutes, stirring occasionally, to coat the vegetables with the oil and onion mixture.
3. Add Liquid and Simmer:
   • Pour in the vegetable stock and coconut milk. Stir well to combine.
   • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the sweet potatoes and broccoli are tender.
4. Blend the Soup:
   • Remove the pot from heat and allow it to cool slightly.
   • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender. Add more broth if you prefer a thinner consistency.
5. Season and Serve:
   • Taste the soup and season with salt and freshly ground black pepper.
   • Ladle the soup into bowls and drizzle with chili oil for a spicy kick, if desired.

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Tips and Variations

• Creamier Texture: Add a dollop of plain yogurt or a splash of cashew cream after blending.
• Flavor Boost: Add a clove of minced garlic or a teaspoon of ground cumin while sautéing the onion.
• Garnish Ideas: Top with toasted pumpkin seeds, croutons, or fresh herbs like parsley or cilantro.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer.