I like to think I’m pretty resourceful when it comes to making meals using ingredients already in my fridge. I especially like to use up items before they go bad. Because #NoWaste. Last week we had a few sweet potatoes and half a head of broccoli that were nearing the end of their lives. So I decided to combine the two together and make a soup.
I tried to Google and Pinterest recipes first, but sweet potato and broccoli are not commonly combined in a soup. Sure, golden potatoes and broccoli work well together. Especially with cheddar cheese! Mmmmmmm. And sweet potato is typically on the sweet side (duhhh) so it works really well with curry and coconut. But sweet potato and broccoli soup recipes are hard to find! Especially savoury ones!
Morale of the story is the results came up short and I was left to get creative.
It was definitely an experiment, with lots of taste tests along the way. But in the end I made this really delicious cheesy sweet potato and broccoli soup. I seasoned it with chilli powder and a hint of cayenne to spice up the sweetness. I also wanted it to be more savoury so I added grated marble cheese. However, the flavour was much too mild and disappeared amongst the other powerful ingredients. Which is when I decided to add a bit of crumbled feta to intensify the saltiness.
Instead of using a blender to liquify the soup, I used a masher to break down the boiled chunks of sweet potato. I generally prefer chunky soups as they can feel a bit more hearty. Does this mean it should be called a stew? I’m not sure…
I was quite pleased with the end result! It’s a little sweet, a little spicy and there’s a hint of salt – so every taste bud is targeted. My batch was quite large, but it froze really well and has been a great treat for lunch or
late night (lazy) dinners.
I am going to try and reference all of the ingredients and directions exactly below. However, please know that I was adding a few things here and there as it cooked, so the measurements may not be exact. I also want you to know how easy it was to make! I literally tossed everything in one pot and let it boil/simmer until the vegetables were soft. Aside from a few tastings here and there, it didn’t require a lot of babysitting.
3 Medium Sized Sweet Potatoes (peeled and cubed)
1/2 Large Head of Broccoli (roughly chopped)
1 Medium Onion
3 Cloves of Garlic
900mL Reduced Sodium Vegetable Stock
1 Cup Water
2 Tbsp Chili Powder (or to taste)
1/2 Tsp Cayenne Pepper (can be omitted entirely)
1 1/2 Tsp Salt
1 1/2 Tsp Ground Pepper
1 Cup Shredded Marble Cheese (optional – you really can’t taste it)
1/2 Cup Crumbled Feta Cheese (plus more to garnish)
- Add all ingredients (minus the cheese) to a large pot and bring to a boil.
- Reduce to simmer and let cook until the vegetables are very soft (about 50 minutes).
- Mash everything to a desired consistency. Or, if preferred, add to a food processor/blender to make smooth.
- Over low heat, stir in the cheese and let it melt.
- Serve in a bowl with extra feta on top and enjoy!