Creamy Vegetable Soup

Sweet potatoes, zucchini, broccoli florets, and cubes of russet potatoes are cooked in cumin and celery seed seasoned broth with milk for 8 to 10 hours in a slow cooker to create a low-fat soup.

• Calories: 133 Calories

Ingredients

• 2 teaspoons salt
• 2 cups milk
• ¼ cup butter, melted
• 1 onion, chopped
• ½ teaspoon celery seed
• 1 teaspoon ground cumin
• 3 sweet potatoes, peeled and diced
• 3 zucchini, chopped
• 1 ½ cups fresh broccoli, chopped
• 3 (14 ounce) cans chicken broth
• 2 potatoes, peeled and shredded

Recipe Instructions

Step 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.

Step 2

Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.