This vegan sweet potato broccoli soup is an antioxidant powerhouse! It’s a delicious and healthy soup, made with calcium-rich broccoli, sweet potatoes, seasoned with ginger, garlic, turmeric, and coconut milk.
The sweet potatoes provide a rich, creamy texture and the broccoli a punch of freshness. Add an anti-inflammatory boost of turmeric, spicy ginger, and earthy garlic and you have the perfect, hearty soup to warm you up on a cool day. This one-pot wonder requires very little preparation-simply chop the veggies, add to a pot and voila!
Vegans and non-vegans alike will enjoy this soup. It’s a cross between a broth-based and a cream-like soup, which in my opinion is the perfect consistency-not too watery, not too creamy. The canned coconut milk adds just the right amount of sweetness without altering the light, fresh taste of this soup.
The addition of herbs and spices not only render this soup delicious but also healthy. Turmeric has a peppery, warm and bitter flavour and is well known for its anti-inflammatory properties. Ginger has a pungent and spicy bite and aids in relieving gastro-intestinal issues, and garlic boasts bold flavour and as we know, meany medicinal properties.
Prepare a large batch and store in the fridge for up to 3 days in an air-tight containter or in the freezer for up to 3 months.