Cream of Broccoli, Sweet Potato, and Zucchini Soup
Created by MimiMaine on February 12, 2012
- Servings: 5-6
- Prep Time: 20m
- Cook Time: 40m
- Recipe #4574
Ingredients
- 1/2 cup chopped onions
- 1 small head broccoli--separated into small flowerettes
- 1 sweet potato--chopped small
- 1 medium zucchini--diced small
- 6 cups chicken broth
- 4-6 teaspoons Creamora
- 1/2 teaspoon celery seed
- 1 pinch nutmeg
- 1/4 teaspoon basil
- 1/4 teaspoon tarragon
- 1/2 teaspoon cumin
- Salt and pepper
- 3/4 cup instant potato flakes
- 1 cup cream
How to Make
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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.
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Step 2: Break up the broccoli into tiny florettes and simmer alone in a separate pan; set aside to add last.
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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.
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Step 4: Stir till veggies are hot and then cover with the chicken stock and slowly simmer till tender.
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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.
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Step 6: Add celery seed, nutmeg, basil, tarragon, cumin, salt, and pepper; bring to a boil.
How to Make
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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.
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Step 8: Add the cream for extra richness (or a small can evaporated milk would also do).
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Step 9: Add the broccoli using as much as you like; do not boil this soup.