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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion and garlic. Peel and dice the sweet potatoes and carrot.
  2. Heat a spoonful of oil in a large saucepan and gently sauté the onion and garlic for about 5 minutes, until soft.
  3. 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.
  4. Add the broccoli florets and cook for a further 8-10 minutes until tender.
  5. 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.
  6. Serve warm, drizzled with lime juice.