Don’t judge a book by its cover. It’s what we get thought as children and I hope you remember it when you look at the photos of this soup.
Sometimes I will cook something that is very delicious however I will put it in a dish and it just looks like brown sludge. Unfortunately this soup is one of those dishes. For this soup the base is sweet potato which will make the soup orange however thanks to the added green broccoli this soup turned a fairly unpleasant shade of brown.
I contemplated for quite a while whether I should share this recipe or not. I cooked this recipe way back in January however didn’t get around to actually posting it now. In the end I decided I wanted to share this recipe with you. It doesn’t look as delicious or pretty as the other recipes I share but it tasted delicious so I felt obliged to share this with you.
For more soup recipes make sure to check out my pinterest soup board.
- 1 tbsp olive oil
- 1 brown onion, cut in half and finely sliced
- 1 clove garlic, peeled and crushed
- 2 medium sweet potatoes, peeled and cut into small chunks
- ¼ tsp cayenne pepper
- ½ tsp turmeric
- 1 medium head of broccoli, cut into florets
- 2 cups stock
- ½-1 tsp salt*
- red chilli to garnish
- Heat the olive oil in a large cast iron pan or stock pot.
- Sauté the onion and garlic for 5 minutes.
- Add the sweet potato, cayenne pepper and turmeric and stir to coat.
- Add the stock and bring the soup to a simmer. Simmer for 12 minutes.
- Add the broccoli and simmer for another 5 minutes.
- Remove the soup from heat and using an immersion blender or blender puree the soup until smooth.
- Add the salt as needed, see notes.
- Divide over individual bowls and garnish with red chillies.