Creamy, thick, savory soup using up leftover pork with seasonal vegetables.
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
If you like chunky soup better, skip the sour cream or cream and don't blend it. It's great either way.