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–+ servings
Sweet Potato and Veggie Soup

Creamy Sweet Potato and Veggie Soup: A Cozy Delight

Enjoy this Sweet Potato and Veggie Soup, a nutrient-rich, creamy bowl of warmth perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium onion provides savory depth; substitute with shallots for a milder taste
  • 2 tablespoons butter adds richness; can be replaced with olive oil for a dairy-free option
For the Vegetables
  • 2 medium sweet potatoes brings natural sweetness and creaminess; regular potatoes can be used for a less sweet alternative
  • 1 medium zucchini adds texture; yellow squash is a great substitute
  • 1 cup broccoli offers crunch and color; opt for cauliflower for a milder flavor
  • 2 medium potatoes peeled and shredded; parsnips can be used for extra sweetness
For the Seasoning
  • 1 teaspoon celery seed enhances flavor; ground celery can be an alternative
  • 1-2 teaspoons ground cumin adds warmth; omit for a milder flavor
  • 2 teaspoons salt essential for enhancing overall taste; adjust to personal preference
  • 1 teaspoon pepper provides heat; use black or white pepper based on preference
For the Creaminess
  • 64 ounces chicken broth liquid base; vegetable broth can be used for a vegetarian option
  • 2 cups half-and-half cream contributes creaminess; use non-dairy creamer for a lighter option

Equipment

  • large stockpot

Method
 

Cooking Steps
  1. In a large stockpot over medium heat, melt 2 tablespoons of butter until bubbling. Add one chopped onion and sauté for about 3-5 minutes until the onion becomes translucent and fragrant.
  2. Stir in 2 peeled and diced sweet potatoes, 1 chopped zucchini, and 1 cup of chopped broccoli. Continue to sauté for an additional 5 minutes.
  3. Pour in 64 ounces of chicken broth, ensuring all vegetables are submerged. Increase the heat to bring the mixture to a gentle simmer, approximately 5 minutes.
  4. Incorporate 2 medium potatoes, peeled and shredded, along with 1 teaspoon of celery seed, 1-2 teaspoons of ground cumin, 2 teaspoons of salt, and 1 teaspoon of pepper. Stir well and let the soup simmer for another 10 minutes.
  5. Lower the heat and carefully stir in 2 cups of half-and-half cream into the pot. Heat the soup through for about 2-3 minutes without boiling.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 18000IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove for quick meals later in the week.

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