Silky Sweet Potato Soup with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Sweet Potato Soup with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Roasted Broccoli

A velvety purée of roasted sweet potato and coconut milk, topped with charred broccoli florets for a satisfyingly smoky finish.

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NUTRITION

563kcal
Protein
6.7g
Fat
42.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

170g Sweet Potato, peeled and cubed

100ml Full-fat Coconut Milk

40g Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

30g Yellow Onion, diced

1 clove Garlic, minced

200ml Low-sodium Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a medium pot over medium heat.

  • 4

    Sauté the diced onion and minced garlic for 3-4 minutes until the onion is translucent and fragrant.

  • 5

    Add the cubed sweet potato and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender.

  • 6

    Pour in the coconut milk and use an immersion blender to process the soup until it is completely smooth and silky.

  • 7

    Ladle the soup into a bowl and top with the roasted broccoli florets to serve.

Silky Sweet Potato Soup with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Sweet Potato Soup with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Roasted Broccoli

A velvety purée of roasted sweet potato and coconut milk, topped with charred broccoli florets for a satisfyingly smoky finish.

NUTRITION

563kcal
Protein
6.7g
Fat
42.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

170g Sweet Potato, peeled and cubed

100ml Full-fat Coconut Milk

40g Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

30g Yellow Onion, diced

1 clove Garlic, minced

200ml Low-sodium Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a medium pot over medium heat.

  • 4

    Sauté the diced onion and minced garlic for 3-4 minutes until the onion is translucent and fragrant.

  • 5

    Add the cubed sweet potato and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender.

  • 6

    Pour in the coconut milk and use an immersion blender to process the soup until it is completely smooth and silky.

  • 7

    Ladle the soup into a bowl and top with the roasted broccoli florets to serve.