Broccoli Sweet Potato Soup with Leftover Pork
Creamy, thick, savory soup using up leftover pork with seasonal vegetables.
Servings 6
Ingredients
- 2 T olive oil
- 1 onion, chopped
- 2 tsp dried sage
- 2 cloves garlic, crushed
- 2 large sweet potatoes, cubed
- 2 crowns broccoli, cut into bite sized pieces
- 6 c chicken stock
- 1/2 c sour cream or heavy whipping cream, whichever you have on hand
- salt and pepper to taste
- 2 c leftover pork roast, pork chops, tenderloin, ham, or whatever pork you have on hand, chopped into cubes
Instructions
- Cut sweet potatoes and broccoli and toss them in olive oil, sprinkle with salt and pepper and arrange on two baking sheets. They cook at different times, so make sure to keep them seperate.
- Heat the olive oil and cook onions until soft
- Add garlic and seasonings
- Add 2/3 of the roasted vegetables in a blender with the stock and blend until smooth
- Return to pot with unblended vegetables and cook and stir 5-10 minutes until flavors are blended
- Add sour cream or cream and serve
Notes
If you like chunky soup better, skip the sour cream or cream and don't blend it. It's great either way.