Cream of Broccoli, Sweet Potato, and Zucchini Soup

Step 1: NOTE: Before you start the basil, tarragon, and cumin are added to taste--keep tasting until ou get it the way you want it.

Step 2: Break up the broccoli into tiny florettes and simmer alone in a separate pan; set aside to add last.

Step 3: Cover the bottom of a large pot with butter and slowly saute onions till golden, but not brown; add the sweet potato and zucchini.

Step 4: Stir till veggies are hot and then cover with the chicken stock and slowly simmer till tender.

Step 5: Put a colander down into the pot of liquid so that the liquid is the only thing coming up through the holes; add Creamora and whisk till incorporated.

Step 6: Add celery seed, nutmeg, basil, tarragon, cumin, salt, and pepper; bring to a boil.

Step 7: Add potato flakes into the colander whisking all the time till thick; gently take out the colander and stir--you can use more or less depending on the thickness you want.

Step 8: Add the cream for extra richness (or a small can evaporated milk would also do).

Step 9: Add the broccoli using as much as you like; do not boil this soup.