Thanks to this soup I have proof that people’s tastes can change for the better. About five years ago, I made a slow cooker version of this soup that was very similar to this recipe. I thought it was delicious! However, the rest of my family did not like it. Not one of them. I ended up taking some to my mom who also loved it.
For my husband, the problem was the sweet potatoes. He’s an Idaho boy and grew up on Idaho potatoes, not sweet potatoes. He doesn’t like them. Or, I should say, didn’t like them. In the past year he has tried and liked sweet potato fries. What a surprise! I decided to give this soup a try again, and was hoping he would think the chunks of sweet potatoes were carrots. He was not to be fooled, but surprise again! He liked it!
Not only that, but everyone liked the soup! In fact, as I was preparing it and while we were eating it, I heard comments like, “Mmmm, that smells good,” and “Hey, this is really good.” I couldn’t help but smile, and after everyone had told me they liked it, I told them the story from five years ago. I hope it’s an encouragement to those of you with picky eaters.
I varied the recipe slightly by using celery instead of broccoli, which we like but I was out of. Also, I did not include regular potatoes and I cut the amount of butter in half. I served this soup with drop biscuits as a meatless meal. The soup was packed with vegetables which we found quite filling. My guys wouldn’t like meatless more than once a week, but they’re okay with it sometimes, especially when it tastes yummy.
This recipe could easily be made vegetarian by substituting a vegetable broth for the chicken broth. For you dairy free folks, milk is added to this soup giving it the term creamy, but I’m not sure creamy is really the right word. I like the taste the milk gives it, but the soup would be good without it. You could just add extra broth, or use a milk substitute.
- 4 cups gluten-free chicken broth
- 2 Tablespoons butter (or substitute)
- 1 large onion, chopped
- 3 medium sweet potatoes, cut in 1/2 inch pieces
- 1 large zucchini, cut in chunks (or 2 small)
- 2 stalks celery, sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 cups milk (or substitute, or omit and increase broth)
- In a large pot, melt the butter. Sauté the onion until almost tender.
- Add the chicken broth, the vegetables, and the seasoning. Bring to a boil, reduce heat and simmer until the potatoes are tender.
- Add the milk and heat just until hot.
To avoid mushy zucchini I added the potatoes first and let them get started cooking before adding the large chunks of zucchini.