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Curried broccoli and sweet potato soup

To be honest, I normally make this curried broccoli and sweet potato soup when I have leftover baked sweet potatoes - I just scrape out the flesh and add it to the broccoli broth. But you want to make it from scratch, then follow the recipe from Step 1.  If you have leftover baked potatoes, the soup takes only 15 minutes to cook (don’t forget to add cinnamon to the broth in this case!). It’s a perfect cleansing yet hearty soup on cold days.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large or 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • ½ tsp cinnamon
  • 1 head broccoli
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp curry powder medium
  • 750 ml vegetable stock
  • 1 handful fresh parsley or coriander

Method
 

  1. Peel then dice the sweet potatoes. Scatter them onto a baking tray. Dust with cinnamon, drizzle with oil then season with salt and pepper. Bake in a medium hot oven for 20-25 minutes until soft and golden.
  2. Ffinely chop the onion and garlic. Roughly chop the broccoli.
  3. Heat a Tbsp of olive oil in a saucepan then gently sauté the onion and garlic for about 5 minutes, until soft. Add the curry powder, stir for a minute.
  4. Add the broccoli, put the lid on for a couple of minutes, then pour over the stock. Cook for about 10-15 minutes, until the broccoli is tender.
  5. Add the sweet potatoes to the soup and the fresh herbs. Process in liquidiser or with a stick blender until you get a velvety soup. Reheat if necessary.