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I had gum surgery the other day so have been eating a fair amount of this soup. It’s no hardship though, because I’m completely in love with it. The soup is smooth, full of flavor and goodness, and it’s just as satisfying served warm or cold. I’m not eating hot things but it will be amazing when piping hot in a bowl large enough for me to wrap my hands around to warm them up.
The addition of kelp helps to support the immune system and is known to reduce inflammation. Along with other sea vegetables, it is also highly nutrient dense, which is why Dr. Sarah Ballantyne suggests we eat them at least once a week.
Try and add the broccoli sprouts if you can. They contain a chemical called sulforaphane, a highly potent antioxidant and detoxifier. They’re also tasty, as well as prettying up your bowl! We sprout our own broccoli seeds as they work out far cheaper and way fresher. Plus it means we have a constant supply to munch on. Finally, before I dive in I like to stir in a scoopful of collagen for gut (and gum) health!
Sweet Potato and Broccoli Soup with Kelp Flakes
- 2 tbsp lard
- 1 large onion, thinly sliced
- 1¼-lb white sweet potato (1 large), peeled and cubed
- 2 cups chicken bone broth
- 2 cups filtered water
- ¾ lb broccoli (including stalks)
- Generous pinch sea salt
- 1 tbsp kelp flakes + more to garnish
- Handful broccoli sprouts
- Heat the lard in a large saucepan and add the onion. Gently sweat the onion for 6-8 minutes until softened.
- Now add the sweet potato, broth and water, together with a small pinch of salt. Simmer for 8 mins until nearly tender.
- Add the broccoli, bring the contents of the pan back up to a simmer, and cook another 10-12 minutes until tender.
- Transfer the soup to a blender, along with 1 tbsp of kelp flakes and purée. You may need to do this in two or three batches. Taste the soup and stir in more salt if needed.
- Ladle into bowls. Garnish with a handful of broccoli sprouts and another sprinkle of kelp flakes.