Ingredients * 4 c. chicken broth (I used Pacific brand) * 2 Tb. butter (or substitute) * 1 large onion, chopped * 3 medium sweet potatoes, cut in 1/2 in. pieces * 1 large zucchini, cut in chunks (or 2 small) * 2 stalks celery,...
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Ingredients * 4 c. chicken broth (I used Pacific brand) * 2 Tb. butter (or substitute) * 1 large onion, chopped * 3 medium sweet potatoes, cut in 1/2 in. pieces * 1 large zucchini, cut in chunks (or 2 small) * 2 stalks celery, sliced * 1 tsp. ground cumin * 1/2 tsp. salt (or to taste) * 1/4 tsp.pepper (or to taste) * 2 c. milk (or substitute, or omit and increase broth) Instructions 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 done. Add the milk and heat just until hot. Note: I don’t like mushy zucchini so I added the potatoes first and let them get started cooking before adding the large chunks of zucchini. This post is linked to Tempt My Tummy Tuesday and Tasty Tuesday. Stop by and look for some naturally gluten free recipes or inspiration for making one.
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