Sweet Potato Broccoli Soup {Gluten Free}


So this picture does not do this justice. It’s fantastic.

The northeast is expecting a winter blizzard to come in full-force. Hopefully, the DC area will miss it. But, we sure are getting a lot of cold rain.

This weather calls for soup. I love hearty soups on cold, gloomy days.

This bowl of soup will warm you up and treat your soul to a nice soothing vacation. The sweet potato is so rich and creamy. You will defiantly not miss the meat in this dish.

You will need: 2 medium sweet potatoes, 2 cups frozen or fresh broccoli, ½ quart chicken broth (or veggie – for full on vegetarian), 1 cup skim milk (or almond, coconut milk), ½ onion, 2 cloves garlic, pinch of crushed red pepper, ¼ cup Parmesan cheese and salt and pepper to taste.

Dump your broth into a pan on the stove – and boil. Next cook your potatoes. I just placed both in the microwave for a little more than 5 minutes, sliced them in half and scooped out the orange insides with a spoon. You do not want the skin of the potatoes in your soup.

Put your potato goodness into the boiling pot. Add your milk and whisk all this together. You want to make a smooth soup texture.

In a separate pan, I sautéed the onion and garlic with a little olive oil and then poured these ingredients into the pot to add a little taste.

Next add in your broccoli {or baby trees as I like to call them.} These will take a little while to cook. You might want to let them just simmer in the pot for about 10 minutes.

After your broccoli has heated up, add in the Parmesan cheese and whisk again.  You might want to taste your little mixture to see how much salt and pepper you need to add. Then add.

Lastly add a pinch of red pepper – for those who love things just a little spicier.



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