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Dairy-free Sweet Potato Broccoli Soup (Paleo, Whole30, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 3 votes

Dairy-free Sweet Potato Broccoli Soup (Paleo, Whole30, GF)

A flavorful and nutrient-filled soup that is creamy and sweet. It is so delicious, you'd never guess that it was naturally Paleo, Whole30, and Gluten-free.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Dominique

Ingredients

  • 2 lbs sweet potatoes sliced
  • 1.5 tsp onion powder
  • 1 Tbs minced garlic (this was 3 cloves for me)
  • 2 tsp olive oil
  • 1 1/2 cups minced broccoli ( this was 1/2 of a head of broccoli minced in a food processor for me)
  • 3 cups chicken broth or stock
  • 2 Tbs coconut flour
  • 1 1/2 cups canned coconut cream (one 14 ounce can) (I like Savoy)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • a dash of nutmeg
  • 1/4 tsp chili powder
  • 1 tsp rubbed sage
  • optional cooked bacon crumbled
  • optional crumbled goat cheese (skip to keep the soup strictly Paleo, Whole30 or Dairy-free)

Instructions

  • Heat a large pot of water over high heat until the water boils. Add the sliced sweet potatoes. Cook the sweet potatoes for 15-20 minutes, until fork tender.
  • Drain the sweet potatoes and if you didn't peel them beforehand, remove the skin. ( I find it easier to remove the skin after they are cooked). Set aside.
  • Then, put 2 tsp of olive oil in a large soup pan and heat over medium heat. Add the garlic to the pan and mix. Cook for 2-3 minutes, stirring every so often.
  • Add the minced broccoli and onion powder to the pan, mix, then cook for 2-3 minutes, stirring often.
  • Add the chicken broth to the pan, mix and let the mixture cook ( it should be lightly boiling) for 2 minutes. Then add the coconut flour and whisk until it is evenly distributed.
  • Then, add the coconut cream, salt, pepper, nutmeg, chili powder, and rubbed sage to the soup and whisk. Cook for another 2-3 minutes.
  • Put the sliced sweet potatoes into the soup and either use an immersion blender to mix everything together or pour everything into a blender and mix. Pour the soup back into the soup pan and serve, or reheat to desired temperature and then serve.

Notes

  • To make this soup Vegan, use veggie stock instead of chicken stock here.
  • Instead of coconut flour, you can use tapioca flour or arrowroot flour.
  • If you want the soup to be more liquidy, you can add more chicken broth. Season to taste.
  • This soup tastes great with crumbled up bacon and goat cheese, but don't use it to keep the recipe Paleo, Whole30 or Dairy-free

Nutrition

Calories: 370kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 924mg | Potassium: 813mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21621IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 3mg