Recipe type: BROCCOLI SOUP
Prep time: 
Cook time: 
Total time: 
Serves: 2
This soup is great with a little nut cheese (if you are vegan) or parmesan cheese or organic cheddar sprinkled on top of your bowl. The soup is also a great place to use up leftovers. Toss in whole grains, seeds, beans, or leftover veggies to give it a little extra kick.
  • 2 bunches broccoli
  • 2 large sweet potatoes
  • 3 cloves garlic, diced
  • 1 red capsicum, diced
  • 2 tablespoons gluten-free tamari
  • Water to cover vegetables
  1. Cut off the florets of the broccoli so that you have almost no portion of the stalk and place in a separate bowl.
  2. Cut the stalks of the broccoli and the sweet potato into small pieces.
  3. Place in a medium pot and fill with water just until the veggies are covered and bring to a boil.
  4. Cook until soft, about 10-12 minutes.
  5. Remove broccoli and potato from the water and blend in blender.
  6. Slowly add the water from the pot to your blender until you get a good soup consistency.
  7. Add garlic and tamari, and blend.
  8. Place soup back in the pot, add broccoli florets and capsicum
  9. Simmer for 5-10 minutes. Serve hot with a little fresh ground pepper.
Recipe by My Kitchen Heals at