Sweet Potato, Broccoli & Ham Soup Recipe
This soup is so delicious and easy to throw together. It’s also great to freeze for a quick mid-week meal and the taste is second to none!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 2 leeks, pale part only, thinly sliced
- 2 cloves garlic, finely chopped
- 4 thin nitrate-free ham slices, chopped
- 500g sweet potato, peeled & chopped
- 1 turnip, chopped
- 1 carrot, sliced
- 1 head broccoli, chopped
- 1L vegetable stock or filtered water
- 2 tsp fresh thyme leaves, plus extra sprigs to serve
- Sea salt & freshly ground black pepper, to taste
- 80mL coconut cream
Method
- Heat the olive oil in a large saucepan over medium heat and cook the leeks, garlic and ham for 5 mins, stirring frequently.
- Add the remaining ingredients, except the coconut cream, and bring to the boil. Reduce heat to low and simmer, covered, for 20 mins or until the vegetables are cooked.
- Transfer half the soup to a blender, allow to cool slightly, then purée until smooth. Return the puréed soup to the pan to heat through.
- Ladle into bowls, swirl in the coconut cream and serve garnished with thyme sprigs and a grind of pepper.
- Tip: Roasted sweet potato slices make a lovely garnish for this soup, as do edible flowers.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
