Broccoli Sweet Potato Soup Recipe – Sweet Potato Broccoli Soup – Sweet Potato Soup Recipe

Prep: 15 mins – Total: 45 mins


  • 1tablespoon olive oil 
  • 1large onion, chopped (1 cup) 
  • 1leek, cut in half lengthwise, rinsed, sliced thinly 
  • 3 1/2cups vegetable broth or reduced-sodium chicken broth 
  • 3medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups) 
  • 1medium apple, peeled, cored, cut into 1-inch pieces 
  • 2cups chopped fresh broccoli florets 
  • 1tablespoon water 
  • 6tablespoons reduced-fat sour cream 
  • 1/2medium apple, cut into 12 thin slices 


  1. In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
  2. Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
  3. In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
  4. Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

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Wild Rice, Cheese & Broccoli Casserole Recipe

Prep: 15 mins – Cook: 90 mins – Total: 105 mins


  • 3 tablespoons extra virgin olive oil
  • 2 small shallots, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried dill
  • 2 tablespoons fresh thyme, plus more for serving
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 2 tablespoons salted butter
  • 2 cups wild rice blend
  • 3 heads broccoli, cut into florets
  • 2 cups fresh baby spinach
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruy√®re cheese


  • Preheat the oven to 425 degrees F.
  • Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.
  • Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
  • Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.

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