Sweet Potato Broccoli Soup Recipes

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
• Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
• In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
• Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

Steps:

• Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
• Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
• Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
• Add the sweet potato and zucchini.
• Stir till veggies are hot and then cover with the chicken stock.
• Put a colander down into the pot of liquid so that the liquid is up through the holes.
• Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
• Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
• Bring to a boil.
• Add the Potato Buds to the colander whisking all the time till it is thick.
• Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
• Add the cream for extra richness (or a small can of evaporated milk would also do).
• Then add the broccoli using as much as you like.
• Do not boil this soup.

Steps:

• Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
• Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

Steps:

• 1. Heat olive oil in pan.
• 2. Add onion and garlic and cook until onion is translucent.
• 3. Add sweet potato and rutabaga to pan.
• 4. Cover with chicken stock.
• 5. Bring to a boil.
• 6. Cover and simmer 30 minutes or until veggies are soft.
• 7. Add milk and cider and mix with an immersion blender.
• 8. Add salt and pepper to taste.

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.