Brr: Creamy Sweet Potato and Vegetable Soup

Published on January 25, 2018
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Soup is pretty a go-to when the winter months hit. And that’s only natural. It’s a delicious, easy way to warm up from head to toe. Plus you can easily scarf down a few bowls without any added guilt! But if you’re tired of the same old chicken noodle soup then we have the perfect recipe to get you going! Give this Creamy Sweet Potato and Vegetable Soup a try when you prepare your next family dinner.

Creamy Sweet Potato And Vegetable Soup

Creamy Sweet Potato And Vegetable Soup

Now one of the reasons we chose a sweet potato soup is because of all its benefits! Sweet potatoes are a perfect source of vitamin A, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Moreover, they are loaded with potassium, dietary fiber, vitamin B1, vitamin B2, and phosphorus. Everything you want in a hearty bowl of soup!

Zucchini is packed with vitamin A, magnesium, folate, potassium, copper, and phosphorus (all of which have their own awesome benefits). Broccoli is also a great source of vitamins K and C, folic acid, and the little green tree also provides potassium, fiber.

We’ve mention Vitamin C a few times here but let’s talk about those benefits, there are plenty! Vitamin C helps to build collagen, which then forms body tissue and bone, and it also helps cuts and wounds heal. Lastly, Vitamin C is a powerful and beneficial antioxidant and it protects the body from damaging free radicals.

Okay, enough of the health benefits, let’s get to the recipe!

Creamy Sweet Potato And Vegetable

Recipe for Creamy Sweet Potato And Vegetable

Creamy Sweet Potato and Vegetable Soup:

Ingredients:

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

Directions:

1. In a stockpot, begin to saute the onion in butter until it’s transparent but not browned.
2. Add the sweet potatoes, zucchini and broccoli; then saute lightly for 5 minutes or until it’s crisp-tender.
3. Stir in the broth; simmer for a few minutes.
4. Add potatoes and seasonings; then cook another 10 minutes or until the vegetables are tender.
5. Stir in the cream and heat through.
6. Warm up and dig into your delicious soup!

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