Ingredients
Scale
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1 large onion, peeled and diced (about 1 cup)
- 4 cloves of garlic. chopped
- 2 1/2 cups water or vegetable stock
- 2 large heads broccoli cut into florets (about 3 cups)
- 1 tsp fresh rosemary, chopped
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup nutritional yeast
- Salt, pepper, caper juice, liquid smoke to taste
Instructions
- Preheat oven to 375 degrees
- Boil sweet potato, onion, garlic, rosemary and turmeric in water or vegetable stock for 20 minutes, or until tender
- Meanwhile, line a baking sheet with parchment paper, and roast broccoli for 10-15 minutes (until it is tender and beginning to brown)
- Add nutritional yeast and coconut milk to sweet potato mixture, and using an immersion blender, process until smooth, then cook for another 5 minutes (add water, broth or coconut milk for desired consistency)
- Season to taste with salt (1 tsp), pepper (1/2 tsp), caper juice (1 Tbsp), and/or liquid smoke (1 tsp)
- Before serving, stir in broccoli, reserving some for garnishing
