Creamy Sweet Potato and Broccoli Soup
Author: GreenLeavesAndJam.com
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
- In a large pot, saute your red onion in the olive oil on medium heat while you chop your carrots.
- Add the carrots into the pot and continue to cook while you add in your minced garlic. Saute the veggies for another 2 minutes.
- Add in the 8 cups of water and turn up the heat to high.
- 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.
- In a blender, blend your cashews and 1 cup of water until smooth. Add to the soup and wait until it boils.
- Once it begins to boil, reduce the heat to a simmer and let it simmer for 30 minutes or until the veggies are soft.
- 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 http://greenleavesandjam.com/creamy-sweet-potato-and-broccoli-soup/
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