Chipotle broccoli and sweet potato soup
On cool late Summer or Autumn evenings nothing feels better than a warming soup. This chipotle broccoli and sweet potato soup is not only hearty, but super healthy and tasty too! It’s vegan, free from dairy and gluten – ideal for the health conscious. It’s bit spicy, so use less chipotle if you’d prefer it mild. Serve it with flat bread or gluten-free buns.
Ingredients
Method
- Finely chop the onion and garlic. Peel and dice the sweet potatoes and carrot.
- Heat a spoonful of oil in a large saucepan and gently sauté the onion and garlic for about 5 minutes, until soft.
- Add the sweet potatoes and carrots, put a lid on and steam for 5 minutes. Add the spices and paste, stir for a minute then pour in the stock. Bring to the boil, then gently simmer for 10 minutes under cover.
- Add the broccoli florets and cook for a further 8-10 minutes until tender.
- Turn off the heat. Add the fresh coriander and, using a hand blender, process the soup until you get a smooth or textured consistency, depending on your liking.
- Serve warm, drizzled with lime juice.