Roasted broccli & sweet potato soup
Quick and easy, perfect for roasting veggies one day then making soup another. Can be served cold. Suggested toppings include sweet corn, parm cheese, crutons or chop roasted potato skin. Recipe is for entree size but serve half as a course. I love to serve with warm nread to ensure all bowls are clean ;)
Roasted broccli & sweet potato soup
Quick and easy, perfect for roasting veggies one day then making soup another. Can be served cold. Suggested toppings include sweet corn, parm cheese, crutons or chop roasted potato skin. Recipe is for entree size but serve half as a course. I love to serve with warm nread to ensure all bowls are clean ;)
Open in Cookpad AppSteps
- 1
Oven at 400.
- 2
Cover potato and broccli with extra virgin olive oil, salt, and pepper.
- 3
Cook for half hour til crunchie.
- 4
Finely chop shallots, simmer w salt and pepper and half can of broth for10 min.
- 5
Remove skin, chop potato and add to broth, simmer for 5 min.
- 6
Add broccli then use emulsion blender til desired thickness. Add broth as needed.
- 7
Simmer for 10 min, season to taste.
- 8
Can toast potato skin then chop as healthy topping.
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