Ingredients
Scale
FOR CRISPY SAGE
2-3 tbsp ghee, butter, or coconut oil
10-12 small sage leaves
FOR SOUP
- 1/2 small onion, roughly chopped
- 2–3 whole cloves of garlic, peeled
- 2 stalks of celery, chopped
- 3 medium carrots, chopped
- 1 large white Japanese sweet potato (or regular potato)
- 1 cup broccoli stems (**see note below)
- 4 cups broccoli florets
- 3 tbsp ghee, butter, coconut oil – melted
- 3 cups good quality broth (chicken or vegetable)
- 1 cup any kind of milk (I used full fat coconut)
- salt and pepper to taste
OPTIONAL
- 1–2 tsp lemon juice
- cayenne pepper
GARNISH
- toasted pine nuts
- crispy sage
Instructions
- Preheat oven to 425’F.
- Place onions, garlic, celery, carrots, sweet potato, and broccoli onto a large baking sheet (or 2 small.) Drizzle melted fat of choice and toss until coated. Roast for 20 minutes, turning once.
- To make crispy sage: heat 2-3 tablespoons of fat of choice in a small skillet on medium high heat. Drop in sage leaves and cook for 2-3 minutes, until crisp but not browning. Remove from pan with tongs or a fork and set aside.
- Remove veggies from oven and pour into large soup pot. Add broth, milk of choice and salt and pepper to taste. Bring to boil, turn down heat, and simmer covered for 5 minutes.
- Remove from heat and puree until creamy smooth. (I used my Vitamix, but an immersion blender will work too.) Add extra broth if needed. Be careful pureeing hot soup. Add optional lemon juice and cayenne.
- Garnish with toasted pine nuts and crispy sage. Enjoy!
Notes
*I love roasting my veggies before I use them for soup. I really does add a nice flavor. But you can totally make this on the stovetop. Simply melt your fat of choice in a large soup pot. Add veggies and saute until beginning to soften. Then add your broth and milk.
** Don’t waste the broccoli stem. I like to use the softer upper stem in my soups as well (I ditch the super hard, dense bottoms.) If your stem is rough and dry try peeling it before using it.