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Yellow cream soup topped with roasted broccoli florets, brown croutons, white drizzle spots served in a white bowl with a spoon.
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Roasted Broccoli Sweet Potato Soup

Making this creamy broccoli and sweet potato soup cannot be easier. Roasting all veggies in the oven and blend them together to make a delicious, creamy soup. Well, in short. Did I mention it, that this veggie soup is seasoned with ginger? That spicy, peppery aroma goes perfectly with both broccoli and sweet potato.
Course Soup
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, International, Nut-free, Soy-free, Vegan, Vegetarian
Keyword broccoli sweet potato soup, dairy-free soup, vegan soup, vegetable cream soup
Prep Time 10 minutes
Baking time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 212kcal

Ingredients

Instructions

  • Wash and cut broccoli into florets. Wash, peel and cut sweet potato into small cubes.
  • Take the chopped sweet potato and drizzle with 1 Tbsp olive oil and a dash of black pepper. Mix well.
  • Take the broccoli florets and ddd garlic powder, salt and black pepper along with the olive oil to the broccoli. Mix well.
  • Take an unpeeled garlic bulb and drizzle it with olive oil.
  • Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer and add the garlic bulb in the middle.
  • Pre-heat the oven and bake them on 390-395 Fahrenheit (200degrees Celsius) for 20 minutes.
  • Take your blender and add all roasted sweet potatoes, half of the roasted broccoli (save half for serving), 4 peeled roasted garlic cloves, ginger powder, turmeric powder, and the veggie broth. Blend until smooth and creamy.
  • Serve it with the remaining half of roasted broccoli, croutons, and anything else you like. More serving tips in the Notes.

Video

Notes

Top tips to make perfect soup

  • Chop vegetables evenly and small - The smaller you cut the veggies, the shorter will be the cooking time.
  • One clove or whole garlic bulb? - You can choose to roast the 4 unpeeled cloves instead of the bulb. If you do, make sure to check the oven as 20 minutes may be too long for them and they will burn. If you roast the whole bulb, you can use the remaining cloves to spread on your toast or add to your hummus.
  • Fresh or ground ginger -  Yes you can. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger. 
  • Vitamix vs Regular Blender - You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.

What to serve with it? 

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 27.3g | Protein: 3.8g | Fat: 10.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.4g | Sodium: 158.5mg | Potassium: 671.5mg | Fiber: 5.2g | Sugar: 8.1g | Vitamin A: 20386IU | Vitamin C: 53.4mg | Calcium: 68.5mg | Iron: 1.5mg