Cold weather calls for warming vegetable one-pot dinners, and filling creamy soups are my go-to. They are super easy to make, require a few simple ingredients and turn out delicious everytime.
This broccoli soup with roasted sweet potatoes is the most amazing comforting and flavorful soup. Not to mention, it’s vegan and full of antioxidants, but still very rich and creamy.
The best thing about soups is that they manage to taste even better the next day. Which means, this broccoli kale soup is perfect for meal-prep. Remember? Meal-prepping is key to a successful healthy and plant-based lifestyle.
Forget about those watery soups that leave you even hungrier right after. Those kind are not acceptable plant-based dinner, especially if you have a big appetite. Serve yourself a bowl of this thick and creamy broccoli kale soup that has chunks of roasted sweet potato and carrots, giving the soup amazing deep flavor. You don’t want to miss on this one!
OVERALL HEALTHY AND FEEL GOOD SOUP
Obviously, any whole food plant-based meal is very beneficial for everybody! And this soup is exactly that: packed with nutrients, vitamins, essential minerals, and antioxidants. It’s very comforting and yummy, but it also provides you with a ton of health benefits and most importantly, won’t leave you hungry!
This broccoli sweet potato soup is particularly beneficial for skin, eyesight, immunity and reproductive system. That’s why I especially recommend this soup to all my fellow ladies. When you know that the time of the month is coming, love yourself and make a batch of this soup. All the vegetables are packed with important vitamins and minerals, such as vitamin A, C, and iron. It also happens to be grain-free and easy on digestion. The ultimate beauty and period soup.
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If you need an easy healthy soup recipe for your next vegan dinner, this broccoli and roasted sweet potato soup is a must try! It’s packed with flavor and nutrients, ideal for picky eaters and meal-prep.
1 broccoli head cut in florets
1 large or 2 small sweet potatoes
1 red onion
3 garlic cloves
1 large carrot
a handful of cashews (soaked in warm water for 10 min)
700 ml vegetable stock *see notes
4 tbsp coconut cream (solid top of chilled canned coconut milk)
3 handfuls chopped kale (or baby spinach)
salt and pepper to taste
1 tsp turmeric
1/2 tsp cumin
Preheat the oven to 220°C. Cut the sweet potato and carrot into small bite-sized pieces, drizzle with a tsp of olive oil and roast for 30-35 minutes.
In the meantime, cook broccoli florets in a boiling water until fork tender. When cooked, strain the florets and put them into the blender together with soaked cashews, coconut milk, and vegetable stock. Blend until smooth and creamy, this is the base of the soup.
In a large soup pan, saute chopped onion and garlic on a tbsp of oil or water until translucent and fragrant. Add the spices, broccoli soup from the blender, and chopped kale. Stir all together and cook for another 10 minutes.
At this point, the sweet potato and carrots should be done, so just combine them into the soup and serve.
*If you want more liquidy soup, add more stock or water
Leftovers can be stored in the fridge in airtight container for up to 5 days.
Keywords: Creamy broccoli kale soup, broccoli sweet potato soup, vegan broccoli kale sweet potato soup, vegan soup
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