Broccoli Garden Soup

This broccoli soup gets its creamy body from pureed sweet potatoes instead of cream or butter, making it naturally low in fat while still feeling rich and velvety on the spoon.

The sweet potato puree is cooked separately and stirred into the broth at the end, which means the broccoli florets stay bright green and tender-crisp rather than turning to olive-colored mush. That two-step approach gives you a soup with real texture and color contrast.

A pinch of allspice is the quiet star here. It bridges the earthy sweetness of the yams with the grassy bite of the broccoli in a way that black pepper alone can’t. Fresh chopped watercress on top adds a peppery snap that cuts right through the richness.

Pro Tips

• Simmer the broccoli only 8 minutes. Overcooked broccoli turns sulfurous and loses its color fast.
• This soup is genuinely good cold. Make it ahead and serve chilled on a hot day.
• Use defatted broth for the cleanest flavor. If your broth has a fat cap, chill it and skim before using.
• A food mill gives a smoother puree than a processor and catches any fibrous sweet potato strings.

Variations

• Spicy kick: Add a pinch of cayenne or a few red pepper flakes with the allspice.
• Coconut version: Replace some broth with coconut milk for a richer, dairy-free soup.
• Curried twist: Stir in curry powder when sauteing the onions for a warming, spiced version.