Smokey Sweet Potato and Broccoli Soup

I found this gem of a recipe on a supermarket calendar. I just added some broccoli and switched out regular chili powder for chipotle chili powder.

2 Tbsp buttery spread*(recipe link below)

1 cup onions, chopped

1/4 tsp chipotle chili powder

1 tsp garlic, grated

3 cups reduced-sodium vegetable broth

5 cups sweet potatoes, peeled and cubed

1 1/2 cup milk (rice, almond or soy)

2 cups broccoli flowerets, thawed cut into small pieces and cooked

In a large pot melt buttery spread over medium heat, add onion and chili powder sauté for about 5 minutes or until soft, add in the garlic for the last minute. Add broth and sweet potatoes, bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.

Transfer to a blender or food processor. In batches puree until very smooth, adding some of the milk if necessary to blend. Return to soup to pot. Stir in milk and broccoli. Heat over medium heat, stirring until steaming, but do not let boil.

* Palm oil is destroying our rainforests and contributing to climate change. For a palm oil-free, vegan margerine or butter alternative please try Bryanne Clark's vegan buttery spread...

http://veganfeastkitchen.blogspot.ca/p/introducing-homemade-palm-oil-free.html