Created by KittenCal on February 27, 2012
Step 1: In a stockpot saute onion in butter until transparent but not browned. the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender.
Step 2: Add the chili flakes, sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender adding in the garlic the last 2 minutes.
Step 3: Stir in broth; simmer for a few minutes. Add potatoes, cumin and seasoned salt; cook another 10-15 minutes or until vegetables are tender. Season with pepper to taste. Stir in cream and heat through.
Step 4: Ladle into bowl. Sprinkle with Parmesan cheese.