Winter Sweet Potato and Broccoli Soup - Australian School of Meditation & Yoga | ASMY

Winter Sweet Potato and Broccoli Soup

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Are you lucky enough to have a fireplace? After having had one installed last year I was actually sad when it was too warm to light fires. What can be nicer in the cold winter weather than to sit in front of a fire with a warming cup of soup? Well even if you haven’t got the fireplace at least you can have the soup. This recipe is warming and nutritious.

Sweet potatoes are an excellent source of the antioxidant beta carotene (which the body converts to Vitamin A) as well as Vitamin C and potassium. The darker the colour of the sweet potato the more antioxidants are present. In this recipe Vitamin A absorption is increased with the presence of coconut oil and cheese. This nutritious soup is sure to help you fight off those winter sicknesses, satisfy your taste buds and warm you up as well.

 

Ingredients
2 cups diced sweet potatoes
1 cup broccoli florets
3 large garlic cloves, minced
1 medium white onion diced
1 tsp grated ginger
1/4 tsp black pepper, ground
1 1/2 tsp sea salt, fine
¼ cup sliced leeks
100g grated cheddar cheese
2 cups Water
½ tsp. Organic Virgin Coconut oil

 

Method
1. Boil the sweet potatoes, garlic, onion and ginger in 2 cups of water until soft. Let it cool then blend.
2. Meanwhile, roast the broccoli florets in the oven until tender.
3. Fry leeks until fragrant, and mix into blended sweet potatoes with the cheese.
4. Simmer for 5 minutes.
5. Scoop the soup into bowls, top with roasted broccoli and season with salt and black pepper.

 

 

By Vrndavan Dasi

Founder and Principal of Veda Yoga Teacher Training