I made this yummy and nutritious vegetable soup today: Roasted Broccoli Rabe and Sweet Potato Soup. Try out this combo yourself!
I’ve been cooking a lot more since getting Field Goods deliveries. They deliver organic and non-GMO food to locations near you, all year around.
This week’s bag was filled with all of this:
And this is what I cooked today:
Roasted Broccoli Rabe and Sweet Potato Soup
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We all can benefit from adding more vegetables to our diet, and cooking soups is such an easy way to accomplish that.
You can add all kinds of veggies kids often don’t like into a soup that they can’t get enough of :)
I don’t have any step-by-step pictures because I didn’t intend to write about this soup — but it turned out so yummy that I better write down directions for it before I forget them.
FYI: roasting the broccoli rabe takes the bitterness out of it.
Roasted Broccoli Rabe and Sweet Potato Soup Ingredients
- 1 bunch broccoli rabe, ends trimmed
- 2 tbsp. extra virgin olive oil
- salt and fresh pepper
- 1 tbsp. coconut oil
- 2 large cloves garlic, chopped
- 1 large onion, chopped
- 2 sweet potatoes, cubed
- 2 cups low-sodium vegetable broth or bone broth (adds protein and collagen)
- 1 cup of water
- optional: 1 tsp of Bragg Liquid Aminos seasoning
- optional: half and half or cream
Roasted Broccoli Rabe and Sweet Potato Soup Directions
- Preheat oven to 375°. In a bowl, toss together broccoli rabe, olive oil, salt, and pepper to taste until broccoli rabe is evenly coated. Spread broccoli rabe onto 2 prepared baking sheets and cook for 15-20 minutes, until tender and lightly browned.
- Heat a large soup pot over medium heat, add the coconut oil. When it’s hot, add onions and garlic. Cook until soft and translucent in color. Add the sweet potatoes, broth, water, 1/2 teaspoon salt, pepper, and Bragg to taste. Bragg adds sodium flavor without the sodium, so less salt is needed.
- Bring the soup to a boil, cover, and turn the heat down to a simmer. Cook soup until potatoes are tender and can be easily pierced with a sharp knife, about 15 minutes.
- Add the broccoli rabe and let the soup cool down a bit before you puree it in a food processor or blender. I used my blender.
- Rehead the pureed soup and enjoy!
You could add half and half or cream or roasted sunflower seeds. This is what it looked like with a bit of half and half added.
I ate two bowls, and I’m already looking forward to it for tomorrow’s lunch.
You’ll love this soup — it’s super healthy and a hit in our house.
How often do you cook soups?
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