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 Gruyère 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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Broccoli Cheddar Soup Recipe

Prep: 15 mins – Cook: 50 mins


  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 head cauliflower core removed and chopped into small florets
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground pepper
  • Pinch of cayenne pepper optional
  • 4 cups bone broth or vegetable broth
  • 5 cups broccoli fresh florets or frozen
  • 1-2 large carrots diced (about 1 cup)
  • 8 ounces shredded cheddar cheese plus more for sprinkling on top, if desired
  • green onions for garnish


  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and sauté until translucent, about 5-7 minutes.
  2. Add the cauliflower, nutmeg, cayenne (if using), salt and pepper. Sauté for another 1-2 minutes.
  3. Add the broth to the pot and bring mixture to a boil. Once boiling, reduce heat to a simmer, cover and cook for at least 15-20 minutes, or until the cauliflower is very tender (soft enough to mash with a fork).
  4. Use an immersion blender to puree the mixture until smooth and creamy.
  5. Return the soup to the pot over medium heat and add the broccoli and carrots. Bring to simmer and cook 20-25 minutes, or until the broccoli is tender (if you use frozen broccoli, you’ll only need to cook until the broccoli is thawed and heated through).
  6. Reduce the heat to low and stir in the cheese a little at a time. The soup will be pretty thick. If you want a thinner soup, add additional broth or water to reach a desired consistency. Taste and season with more salt and pepper.
  7. Serve soup sprinkled with additional shredded cheese and green onions.

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Prep: 20 mins – Cook: 10 mins – Total: 30 mins


  • 1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)
  • 4–5 cups fresh broccoli florets (8 ounces)
  • 1 scallion, diced
  • 1/4 cup chopped herbs- basil, dill, Italian parsley, or cilantro (use what you have)
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, finely minced (or 1/2 teaspoon granulated garlic)
  • 1/4 cup almond flour (or use bread crumbs), more as needed
  • 1/2 cup grated cheese (cheddar, jack, mozzarella or vegan cheese)
  • 2–3 tablespoons oil for searing.


  • Cook Quinoa: Rinse quinoa in a fine-mesh strainer. Drain. Bring quinoa and 1 cup water to boil in a very small pot, cover, lower heat to low and simmer 10-12 minutes until tender and all the water is gone. Turn off heat, let stand 5 minutes covered.
  • Steam broccoli: While cooking the quinoa, steam the broccoli until tender, being careful not to overcook. Drain well, let cool, and pat dry. (It is imperativethat broccoli is not overcooked and is patted dry in order for cakes to stick together.)
  • Combine and Pulse: Place broccoli, scallions, cooked quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse repeatedly until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and just be slightly sticky, easily forming a patty. If the mixture seems very wet, continue adding almond flour a tablespoon at a time until manageable. With damp hands, Form 4 large patties, pressing them together. You shouldn’t need to coat these in flour or breadcrumbs- but if they feel very wet, feel free to.
  • Sear: Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering heat to medium-low or low — resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan, and not stick- making flipping so much easier. (I like to use a thin metal spatula here. Rubber spatulas have thicker edges, much harder to get under delicate things.) Flip when golden and releasing, about 5 minutes. Pan-sear the other side until slightly puffed in the center (indicating the egg is cooked through) lowering heat more if need be. You can also finish cooking these through in 350F oven after pan-searing if they are getting too dark on the stovetop.
  • SERVE: At this point, you could refrigerate if making ahead, and reheat down the road. Or keep in a warm oven until serving. Serve with a slaw, side salad or sautéed greens. Top with a flavorful sauce if you like (see options in notes).

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Broccoli Braid Recipe

PREP: 15 mins – COOK: 12 mins – TOTAL: 27 mins


  • 1 pkg puff pastry or crescent roll
  • 1 cup broccoli chopped
  • 1/2 cup carrots chopped or shredded
  • 1/2 bell pepper chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1 Tablespoon minced garlic
  • 1 teaspoon salt
  • 2 Tablespoons mustard optional
  • 2 Tablespoon butter optional
  • Seasonings as desired garlic plus mix, etc.


  1. Roll out the crescent or puff pastry on a parchment paper-lined baking tray. Set aside
  2. Chop the broccoli, pepper, and carrots.
  3. Shred the cheddar cheese.
  4. In a large bowl, mix the vegetables, cheese, mayonnaise, garlic, mustard, and seasonings until vegetables are fully coated.
  5. Spoon the broccoli braid filling down the center of the pastry dough, leaving at least 4″ of dough on either side uncovered.
  6. Using a sharp knife, cut into the puff pastry about 3″ deep, every 1-2″ on each side of the crescent dough rectangle.
  7. Try to align the cuts on either side of the filling.
  8. Once all of the cuts are done, pinch one strip in each hand and twist before pressing together. Repeat with all strips.
  9. If desired, you can rub or brush the butter ontop of the pastry and then sprinkle with additional seasoning or cheese.
  10. Bake according to puff pastry directions, usually about 8-12 minutes, until golden brown.
  11. Slice and serve.

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