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Broccoli and Sweet Potato Soup

I prepared this Broccoli and Sweet Potato Soup in my pressure cooker because it's rather more efficient and I think it keeps all the flavours in better. If you're using a normal pan you'll need a couple of hundred ml more stock/water to allow for evaporation and about 20 minutes longer cooking. This is a very healthy and delicious soup, quite filling too, so it's just right for a simple supper with some nice fresh crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1 large red onions
  • 1 leek
  • 4 cloves garlic
  • 1 red pepper
  • 1 red chilli pepper
  • 900 g sweet potatoes
  • 350 g broccoli
  • 1 Tbsp turmeric powder
  • 1 Tbsp soy sauce
  • 1 tin coconut milk 400 ml
  • 500 ml vegetable stock
  • seasoning to taste

Method
 

  1. Slice up all the vegetables.
  2. Heat the oil in the pan. Put in the onions, leek and garlic stirring until softened.
  3. Add the peppers followed by the sweet potatoes and broccoli, then stir in the turmeric and soy sauce.
  4. Finally pour in the coconut milk and stock, ensuring the vegetables are all submerged (adding stock/water if necessary).
  5. Cover, cook at pressure for 10 minutes then allow to cool by itself. Use a hand held blender to combine to a potage and season to taste.