Name: Chipotle broccoli and sweet potato soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large red onion; 2 cloves of garlic; 400g sweet potatoes; 1 carrot; 400g broccoli; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp chipotle paste; 750ml vegetable stock; 1 handful fresh coriander; Lime wedges to serve

Chipotle broccoli and sweet potato soup

13 Sep 2019

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

1 large red onion
2 cloves of garlic
400g sweet potatoes
1 carrot
400g broccoli
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
2 tsp chipotle paste
750ml vegetable stock
1 handful fresh coriander
Lime wedges to serve

Instructions

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.