Creamy Vegetable Soup

Creamy Vegetable Soup

13 Reviews 1 Pic
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
  2. Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

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Reviews (13)

Rate This Recipe
VIL3CLAN
16

VIL3CLAN

This is a wonderful soup. The best veggie soup I have ever made. Healthy and filling. Will definitely make again. It involves some chopping but once it's in the cooker you are home free. You will love this soup!

julie a
15

julie a

I loved this but I made so many changes that I had to give it 4 stars. I only used the zucchini and sweet potato (omitted broccoli which didn't sound good and russet potatoes which I was out of). I doubled the cumin and shedded one of the sweet potatoes. I also used organic begetable broth instead of chicken. I used celery salt and a pinch of tumeric and coriander. I only added 1/2 cup milk and some fillini soup pasta. It was a hit and was very much like many of the soups we had in Jamaica and the Caribbean.

LAR0575
14

LAR0575

this soup really lacked flavor. toss in some hot chili peppers, a tablespoon of salt, a tablespoon of sugar, a dash of cumin and it should be good to go. great selection of veggies, although didn't leave much room in my crockpot. goes well with garlic bread.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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