Creamy Vegetable Soup
Recipe type: Soup
  • 4 cups gluten-free chicken broth
  • 2 Tablespoons butter (or substitute)
  • 1 large onion, chopped
  • 3 medium sweet potatoes, cut in ½ inch pieces
  • 1 large zucchini, cut in chunks (or 2 small)
  • 2 stalks celery, sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 2 cups milk (or substitute, or omit and increase broth)
  1. In a large pot, melt the butter. Sauté the onion until almost tender.
  2. Add the chicken broth, the vegetables, and the seasoning. Bring to a boil, reduce heat and simmer until the potatoes are tender.
  3. 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.
Recipe by Gluten-Free Homemaker at