Description
This is an easy creamy soup without dairy and vegetable-packed without being vegetable forward. Use the base to mix and match for your tastes and use whatever vegetables you have on hand!
Ingredients
Scale
- 1–2 large (about 1 pound total) white sweet potatoes, peeled and cut into chunks
- 1 quart bone broth
- 1 broccoli head, cut into florets
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 ounces button mushrooms, sliced
- 4 green onions or scallions, chopped
Instructions
- Place broth and sweet potato chunks into large saucepan. Over high heat, bring to boil, then reduce heat and simmer, covered for 10-15 minutes, or until potatoes are soft.
- Meanwhile, heat a skillet over medium-high heat and cook ground beef until almost browned through, then add salt, onion powder, garlic powder, and mushrooms. Cook another 4-5 minutes, until meat is completely browned and mushrooms have released their juices. Set aside.
- Purée the sweet potato and broth base, either using an immersion blender in the pan, or transferring contents to a high powered canister blender.
- Return sweet potato and broth purée to simmer, add chopped broccoli and cook until broccoli has turned a vibrant green and is soft (about 5 minutes).
- Add ground beef and mushroom mixture to purée and stir to combine and heat through.
- Sprinkle with green onion pieces before serving.
Notes
If you can’t find white sweet potatoes, you can use orange.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup