Creamy Sweet Potato and Broccoli Soup
Cook time: 
Total time: 
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cups chopped carrots (about 3 medium carrots)
  • 3 cloves garlic, minced
  • 8 cups water
  • 6 cups chopped sweet potato (2 large sweet potatoes)
  • 1 lb frozen broccoli
  • 1½ cups frozen sweet corn
  • 1 cup cashews + 1 cup water
  • sea salt to taste
  1. In a large pot, saute your red onion in the olive oil on medium heat while you chop your carrots.
  2. Add the carrots into the pot and continue to cook while you add in your minced garlic. Saute the veggies for another 2 minutes.
  3. Add in the 8 cups of water and turn up the heat to high.
  4. While you wait for it to boil, chop your sweet potatoes and add them to the pot. Add in the broccoli and corn as well.
  5. In a blender, blend your cashews and 1 cup of water until smooth. Add to the soup and wait until it boils.
  6. Once it begins to boil, reduce the heat to a simmer and let it simmer for 30 minutes or until the veggies are soft.
  7. Blend just a bit with a hand blender to eliminate any large pieces of veggies and blend the flavors in just a bit.
Recipe by Green Leaves and Jam, a Plant-Based Diet at