Creamy Sweet Potato Broccoli Soup
High in vitamins A, C and K, this scrumptious gluten free soup is not only extremely good for you, but is also very easy to make.
  1. Peel the sweet potatoes, and carefully cut into thin rounds. Place in a large stock pot and cover with water. Add a dash of salt and bring to a boil. Turn down heat to medium-high, and cook potatoes until fork tender, about 15 minutes. Drain potatoes, and place in a large bowl, and mash with a potato masher. Set aside.
  2. Put oil in a large sauce pan and heat over medium heat. Place the diced onions and garlic into the pan and cook, stirring occasionally for 3 minutes.
  3. Add the minced broccoli to the pan, and cook for 4 minutes, stirring occasionally.
  4. Add the chicken broth to the pan, and boil for 2 minutes. Put in the coconut flour and coconut milk, and whisk, while boiling for another 2 minutes.
  5. Add the salt, pepper, nutmeg, chili powder and sage.
  6. Now add the 3 cups of mashed sweet potatoes, and mix well, adding more chicken broth if needed, and taste test for salt level.
  7. Serve with optional bacon crumbles, good quality sour cream and/or raw shredded cheese
  8. Enjoy!