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.
INGREDIENTS (for 1 servings):
- 1 onion, chopped
- 1/4 cup butter, melted
- 3 sweet potatoes, peeled and diced
- 3 zucchini, chopped
- 1 1/2 cups fresh broccoli, chopped
- 3 (14 ounce) cans chicken broth
- 2 potatoes, peeled and shredded
- 1/2 teaspoon celery seed
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 2 cups milk
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.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.