Broccoli & Sweet Potato Soup

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine, June2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (533.8 g)
  • Calories 174
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 1.1 mg
  • Sodium - 997.5 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 7 g
  • Protein - 8.5 g
  • Calcium - 103.5 mg
  • Iron - 2 mg
  • Vitamin C - 138.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat a medium saucepan over medium heat and add the onion, broccoli stems and sweet potato and cook, stirring, for 5 minutes or until the onion softens.

Step 2

Add the stock and 2 cups (500ml) water and bring to the boil and then reduce hat to low and add broccoli florets and cook for 15 minutes or until sweet potato is tender and set aside to cool slightly.

Step 3

Use a stick blender to carefully blend to soup until smooth and then divide among serving bowls and place yoghurt in a small bowl and stir in 2 tablespoon of water and add to the soup and gently swirl and season to taste.

Tips & Variations


No special items needed.

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