How to Cook Perfect Roasted broccli & sweet potato soup Recipe

Roasted broccli & sweet potato soup. Roasted broccoli is quick and easy to prepare using broccoli florets, broccoli stems, olive oil, salt, and pepper. My favorite part is the roasted sliced stem pieces. The broccoli is great roasted on its own with some olive oil and salt.

Roasted broccli & sweet potato soup This roasted broccoli recipe is easy to make and the perfect side dish to any meal! This easy roasted broccoli will be your new favorite vegetable, even kids love this easy vegetable side dish. For me, roasting broccoli is the best way to cook broccoli. You can cook Roasted broccli & sweet potato soup using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted broccli & sweet potato soup

  1. Prepare of sweet potato.
  2. Prepare of broccli.
  3. Prepare of shallot.
  4. Prepare of can of broth.

If steaming broccoli creates a fresh, simple and light flavor, then roasting broccoli creates a deep, robust and complex flavor. The ultimate guide for oven roasted broccoli! This is a classic recipe and one you need to have in your back pocket. I'm not the biggest fan of broccoli, but this roast broccoli is one of my favorite foods!

Roasted broccli & sweet potato soup instructions

  1. Oven at 400..
  2. Cover potato and broccli with extra virgin olive oil, salt, and pepper..
  3. Cook for half hour til crunchie..
  4. Finely chop shallots, simmer w salt and pepper and half can of broth for10 min..
  5. Remove skin, chop potato and add to broth, simmer for 5 min..
  6. Add broccli then use emulsion blender til desired thickness. Add broth as needed..
  7. Simmer for 10 min, season to taste..
  8. Can toast potato skin then chop as healthy topping..

Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when's dinner ready. This is a simple, yet elegant side dish. Roasted broccoli is a regular visitor to my kitchen, and not just as a side dish to chicken and roast potatoes. I often use it to complete grain bowls or polenta bowls, simple pastas, or warm salads. But roasted broccoli is the best.

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