Broccoli is such a powerhouse nutrition wise! My kids hate it …. I still would love them to eat it once in a week and they do but may be without a struggle. This soup has a LOT of broccoli in it and it doesn’t taste like it, may be due to the combination with the sweet potatoes.
What they actually do like are these tiny baby broccoli plants added to a wrap, sandwich or tortilla. Micro greens are very rich in nutrients so you only need a little bit, I usually use 1/4th of a package like this per kid once or twice a week. They are also very easy to grow. Just sprinkle seeds on some organic soil and you have your own little garden in 7 to 10 days. Not washing the leaves also adds lots of healthy microbes that are very beneficial to our gut health.
Read HERE how I grow my wheatgrass, the same technique can be used to grow all kinds of micro greens like kale or lettuce.
Now on with the soup,
it is delicious warm or cold. The sweet potato makes it wonderful, creamy and sweet and you can’t even taste the huge amount of broccoli that’s in there. The recipe is for 2 to 4 persons, depending on the size of your bowl.
Hope you like it too, let me know how it turned out if you gave it a try!
Have a wonderful day,
Watch HERE how I made it and read the complete recipe here below!
Creamy Broccoli SoupPrint This
- 2 cloves of garlic, chopped
- 1 medium yellow onion, chopped fine
- 2 cups cubed sweet potato
- 1 head broccoli chopped in florets, about 2 to 3 cups
- 2 cups water, boiled
- 2 cups almond milk
- small handful of flat leaf parsley
- 1 tbsp. yeast free bouillon powder, optional
- 1/4 tsp. turmeric
- 1 Tbsp. lemon juice
- 2 Tbsp. nutritional yeast for a cheezy flavour
- pink salt and black pepper to taste
- chipotle powder on top
Heat a large pot over medium heat, add in the onions and garlic and let it soften with a couple of tbsp. of water. Add cubed sweet potato and stir fry for a few minutes.
Add in 2 cups of water and a pinch of salt or bouillon powder if you use any and boil for about 15 minutes or until almost soft, depending on the size of the cubes.
Add in the broccoli florets. Cover and cook for 5 minutes or so.
Scoop everything into a large blender, pour in the almond milk and add the parsley. Blend until creamy. Taste and flavor with lemon juice, nutritional yeast and black pepper.
Top with some chipotle powder, optional but delicious in combination with the sweetness of the soup.