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