I’ve been making this Sweet Potato & Broccoli Soup so often in the last few weeks that it’s been regularly in my “breakfast soup” rotation. I know that back before I stopped eating grains, I would have found the idea of soup at breakfast quite strange, but it’s now one of my favorite almost-daily habits. I tend to whip up a double batch of soup in my 6 qt dutch oven at the weekend, then transfer it into containers before storing it in the fridge. That way, all I need to do in the morning is reheat a bowl, which – thankfully! – requires little thought or effort on my probably still sleep-addled brain. Starting the day this way means I’m getting a good few servings of vegetables, as well as plenty of bone broth, without having to make much of an effort greater than lifting a soup spoon. I call that winning!
When it comes to breakfast soups, I like to keep them meat free when I make the big weekend batch and then, throughout the week, switch things up by adding different garnishes or sometimes added leftover proteins from other meals. This way I don’t get bored eating the same thing for a few days at a time and it helps me use up my leftovers, too. If you follow me on Instagram – and you should if you’re interested in everyday AIP and allergen free eating! – then you’ll have seen this idea in action.
Here are some examples of what I mean: on the left I made a gingered cauliflower soup which I topped with the Chicken & Bacon Bites from my cookbook Nourish; on the right is a bowl of my AIP “Pea” Soup, topped with chicken and a little crispy chicken skin. I finished both with some green onions and a little drizzle of lemon olive oil for a little extra flavor punch with minimal effort!
And if I haven’t swayed you on the concept of breakfast soup, don’t worry! You should still whip up a batch of this Sweet Potato & Broccoli Soup, because it’s delicious any time of day, really. Make sure to use white sweet potatoes as they’re much less sweet than the usual orange varieties and if you’re following the AIP, pick a brand of coconut milk that doesn’t have any added stabilizers or preservatives like guar gum or carrageenan. Natural Value is a good brand, but quite expensive on Amazon, so I usually order a case of the much cheaper Golden Star brand elsewhere. Its only ingredients are coconut milk and water, yet it isn’t anywhere near as thin as the “lite” coconut milks on the market because it’s just as high in healthy fats as other “full fat” brands.
PrintSweet Potato and Broccoli Soup {aip, allergen free, whole30}
- Yield: 4 1x
Ingredients
- 3/4 lb / 340 g white sweet potato
- 1/2 lb / 225 g broccoli florets
- 1 leek
- 1 medium onion
- 4 cups / 960 ml chicken broth
- 2 tsp / 2 g dried oregano leaves
- 1 tsp / 5g fine sea salt
- 1 2/3 cup / 400 ml full fat coconut milk
To garnish:
- Drizzle of lemon olive oil
- Chopped green onion tops
- Chopped fresh chives
Instructions
- PREP: Peel and chop the white sweet potato into evenly sized chunks. Chop any large broccoli florets in half so that all the pieces are about the same size as the sweet potato pieces. Cut the leek in half through the root and carefully rinse out any dirt or grit from between the layers under cold running water, then slice the leek into half moons about a 1/2 inch thick. Peel and dice the onion. Add all the chopped vegetables to a saucepan or dutch oven large enough to have at least an inch of head room at the top.
- SIMMER: Pour the chicken broth over the vegetables and add the dried oregano and salt. Bring the liquid to a steady simmer and continue to cook until the vegetables are tender, about 25 minutes.
- BLEND: Remove the pan from the heat and add the coconut milk – I like to add it at the end like this so that it doesn’t have a chance to accidentally overheat and separate, plus I find I get a creamier texture this way. Use an immersion blender to carefully puree the soup together until smooth, then taste and add any additional seasonings if you wish. Garnish just before serving with a drizzle of lemon olive oil and some chopped green onion tops and fresh chives. I like to make a double batch of this soup at the weekend and then eat it throughout the week for breakfast: it will easily last a week in the fridge.
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Hi! I just bought your Nourish cookbook on Kindle, looking for the recipe for the gingered cauliflower soup. I don’t see it in there, can you share that recipe? 😀 Thanks!
Hi Jennifer, thank you for your support! I don’t believe I’ve posted that recipe yet, so I’ll add it to my list of recipes to photograph! 🙂
Yay! Can’t wait ~ thank you!
Making it now!
Thank you. I made this with some beef broth I already had and it was delicious! It is great on its own but also versatile like you said. I added some carrot puree and mustard powder with lemon on top… that was great too.
Nice energy giving filling soup.
Thank you so much! I can’t wait to try some more recipes.
Kind regards,
Traci
So glad you enjoyed it, thank you for letting me know!
We loved this soup! I used two sweet potatoes because one didn’t seem like quite enough for our family. I also opted for one tsp thyme plus one tsp basil instead of the oregano just because of preference. Topped with some coconut milk, diced avocado, and browned ground beef. So delicious and satisfying. The whole family enjoyed it. Thanks for a great soup recipe!!
★★★★★
Great recipe! So good that I’m making it again tonight!
I’m so happy to hear that!