Broccoli and Sweet Potato Soup

Prep Time:

5 minutes

Cook Time:

20 minutes

Serves:

4 servings

Level:

Easy

About the Recipe

Today, March 3, is Soup It Forward Day.

Who doesn't love the comfort of a warm bowl of homemade soup? There's just something about soup that soothes the soul and calms one's being.

National Soup It Forward Day was started by Canadian Sharon Hapton. She celebrated a milestone birthday with a soup-making celebration to make homemade soup for women in crisis. Soup Sisters, a non-profit charitable social enterprise, was founded on March 3, 2009 and since then has provided over 3 million bowls of nourishing and comforting soup to families in crisis.

In celebration of this humanitarian holiday, I'm happy to share with you this creamy yet healthy soup recipe: Broccoli and Sweet Potato Soup. It's great for beginner cooks and takes only 25 minutes to make.

If for some reason you can't find Greek yogurt, plain unsweetened yogurt will do in a pinch. Or try sour cream and see how it affects the recipe. Be adventurous!

To make the recipe healthier, make your own vegetable stock from organic vegetables instead of commercially-made ones. There are many recipes online you can try. Then, just freeze the vegetable stock you don't use up in this recipe for future use.

If the story behind Soup Sisters and Soup It Forward Day inspired you to do something similar, click on the link below to download the original Soup Sister recipe for Potato Leek Soup. Make a big batch to share with those in need. The download also comes with photos on how to pack the soup for giving and gift tags you can print out.

Click here for Hugs-in-a-Bowl starter pack :
https://files.constantcontact.com/b30134ab001/405477df-5c7a-4033-a8f5-753a32545481.pdf

Ingredients

- 1 Tbsp. olive oil
- 1 white onion, finely chopped
- 1 broccoli head, florets and stems coarsely chopped
- 2 medium sweet potato peeled, chopped
- 4 cups (950ml) vegetable stock
- ½ cup (120g) Greek yogurt
- salt and pepper

Preparation

Step 1
Heat the olive oil in large saucepan over medium heat. Add the onion, broccoli stems and sweet potato and cook, stirring, for 5 minutes.


Step 2
Add the stock and additional 2 cups (480ml) of cold water. Bring to a boil. Then, reduce the heat to low, and add broccoli florets. Cook for 15 minutes or until the sweet potato has softened.


Step 3
Set aside to cool slightly, then use a hand-blender or pour into a blender to blend the soup until smooth.


Step 4
Divide the soup between 4 serving bowls, top with yogurt and gently swirl. Season to taste and serve immediately.


Nutrition per serving:
187 kcal
5g Fats
30g Carbs
9g Protein