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Creamy Vegetable Soup

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Submitted by donica052

YIELD

14 servings

PREP

20 min

COOK

20 min

READY

45 min

Ingredients

1 1
EACH EACH ONIONS
large, chopped
¼ 59
CUP ML BUTTER
3 3
EACH EACH SWEET POTATOES, OR YAMS
peeled, chopped
3 3
EACH EACH ZUCCHINI
medium, chopped
1 1
BUNCH BUNCH BROCCOLI FLORETS
chopped *
2 2
QUARTS QUARTS CHICKEN BROTH *
2 2
EACH EACH POTATOES
medium, peeled, shredded
1 5
TEASPOON ML CELERY SEEDS
1 5
TEASPOON ML CUMIN
to taste
2 1E+1
TEASPOONS ML SALT
(or less)
1 5
TEASPOON ML BLACK PEPPER
2 473

Directions

In a large kettle, sauté onions in butter until transparent but not browned.

Add the sweet potatoes, zucchini and broccoli; sauté lightly for 5 minutes or until crisp-tender.

Stir in broth; simmer for a few minutes.

Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender.

Stir in cream.

Taste and adjust seasonings.

Heat through.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 161 59% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 438mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 102% Vitamin C 24%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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