Creamy Vegetable Soup

This delicious soup was first tasted in a restaurant. When the chef couldn't be persuaded to share the recipe experimentation began resulting in this blend which is very close to the original. The secret ingredient, The secret is sweet potatoes!


4 quarts (12 to 16 servings)


1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 (32 ounce) cartons chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream


In a stockpot, sauté onion 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 and heat through.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Audrey Nemeth, Mount Vernon, Maine

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