Creamy Vegetable Soup
Yield
14 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large, chopped |
|
| ¼ | cup |
butter
|
|
| 3 | each |
sweet potatoes, or yams
peeled, chopped |
|
| 3 | each |
zucchini
medium, chopped |
|
| 1 | bunch |
broccoli florets
chopped |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | each |
potatoes
medium, peeled, shredded |
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
cumin
to taste |
|
| 2 | teaspoons |
salt
(or less) |
|
| 1 | teaspoon |
black pepper
|
|
| 2 | cups |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large, chopped |
|
| 59 | ml |
butter
|
|
| 3 | each |
sweet potatoes, or yams
peeled, chopped |
|
| 3 | each |
zucchini
medium, chopped |
|
| 1 | bunch |
broccoli florets
chopped |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | each |
potatoes
medium, peeled, shredded |
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
cumin
to taste |
|
| 1E+1 | ml |
salt
(or less) |
|
| 5 | ml |
black pepper
|
|
| 473 | ml |
light cream (half&half)
|
|
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.
