Ingredients
1 large onion, chopped1/4 cup butter3 medium sweet potatoes, peeled and chopped3 medium zucchini, chopped1 bunch broccoli, chopped2 cartons (32 ounces each) chicken broth2 medium potatoes, peeled and shredded1 teaspoon celery seed1 to 2 teaspoons ground cumin2 teaspoons salt1 teaspoon pepper2 cups half-and-half cream
Preparation
In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute 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.
