Broccoli and sweet potato soup

Broccoli and sweet potato soup

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This rapid winter-warmer can be served in numb 25 minutes! (To make this recipe vegan-friendly, see notes.)

The ingredient of Broccoli and sweet potato soup

  1. 1 brown onion, finely chopped
  2. 500g broccoli, stems finely chopped, florets harshly roughly chopped
  3. 500g gold sweet potato, peeled, finely chopped
  4. 4 cups (1L) vegetable accrual
  5. 1/2 cup (140g) Greek-style yoghurt

The instruction how to make Broccoli and sweet potato soup

  1. Heat a medium saucepan higher than medium heat. grow the onion, broccoli stems and sweet potato and cook, stirring, for 5 mins or until the onion softens.
  2. Add the deposit and 2 cups (500ml) water. Bring to the boil. cut heat to low. amass broccoli florets. Cook for 15 mins or until sweet potato is tender. Set aside to cool slightly.
  3. Use a attach blender to carefully blend the soup until smooth. Divide along with serving bowls. Place yoghurt in a small bowl and move around in 2 tablespoons water. build up to the soup and gently swirl. Season.

Nutritions of Broccoli and sweet potato soup

calories: 185.464 calories
fatContent: 2 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 25 grams carbohydrates
sugarContent: 14 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent:
sodiumContent: 1387 milligrams sodium

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