Creamy Broccoli Sweet Potatoes Soup
Servings: 2 people
Calories: 337kcal
One of my favorite soups was when I had to be on an anti-inflammatory diet. It is perfect for vegetarians because it contains coconut oil, which, to be honest, is my discovery during this diet. It is an ideal substitute for the butter flavor in some dishes.
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Ingredients
- 17.5 oz broccoli
- 1/2 sweet potato
- 1 onion
- 3 tbsp coconut oil
- salt to taste
- pepper to taste
- 4 cup water
- 3 cloves garlic
Instructions
- Wash the broccoli thoroughly divide it into parts.
- Peel the sweet potato and dice it.
- Peel the garlic.
- Put the broccoli, sweet potato, and garlic in a pot and pour water over it until tender.
- Boil about 10 after boiling the water.
- In the meantime, cut the onions into fine cubes and fry them in coconut oil.
- When the onion is soft and soft, add it to the soup with coconut oil.
- Cook for another 30 minutes.
- Blend everything until smooth and season with salt and pepper.
Nutrition
Calories: 337kcal | Carbohydrates: 35g | Protein: 9g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 1079mg | Fiber: 9g | Sugar: 9g | Vitamin A: 9575IU | Vitamin C: 230mg | Calcium: 170mg | Iron: 2mg