Broccoli, Sweet Potato and Leek Soup

Serves 4

This broccoli and leek soup is one that will keep you warm on the inside and will help strengthen your immune, lungs and digestive system, making this soup perfect for the cooler months.


  • 600grams of broccoli cut into florets
  • 1 leek sliced into chunks
  • 2 garlic cloves
  • 400grams of sweet potato
  • 6 cups of vegetable stock
  • 2 tbsp. Coconut oil
  • Coconut cream


Place coconut oil in pot and sautee the broccoli, leek, garlic cloves and sweet potato for 5 minutes stirring occasionally to prevent burning and sticking.

Add vegetable stock and bring to the boil reducing to a simmer for 30 to 60 minutes.

Take off the stove and blend all the ingredients together in a blender.

Mix in coconut cream to give a creamy texture.

This soup is great served straight away or will easily store in the fridge for up to 3 days. Nice frozen and re heated for a lazy night.

Serve with wholemeal bread (Optional).

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“The human body has been designed to resist an infinite number of changes and attacks brought about by its environment. The secret of good health lies in successful adjustment to changing stresses on the body.” – Harry J. Johnson


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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. The Green Naturopath takes no responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.