"This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together." — CORWYNN DARKHOLME
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sweet potatoes, peeled and diced
1 1/2 cups
fresh broccoli, chopped
3 (14 ounce) cans
potatoes, peeled and shredded
This is a wonderful soup. The best veggie soup I have ever made. Healthy and filling. Will definitely make again. It involves some chopping but once it's in the cooker you are home free. You will love this soup!
this soup really lacked flavor. toss in some hot chili peppers, a tablespoon of salt, a tablespoon of sugar, a dash of cumin and it should be good to go. great selection of veggies, although didn't leave much room in my crockpot. goes well with garlic bread.
I loved this but I made so many changes that I had to give it 4 stars. I only used the zucchini and sweet potato (omitted broccoli which didn't sound good and russet potatoes which I was out of). I doubled the cumin and shedded one of the sweet potatoes. I also used organic begetable broth instead of chicken. I used celery salt and a pinch of tumeric and coriander. I only added 1/2 cup milk and some fillini soup pasta. It was a hit and was very much like many of the soups we had in Jamaica and the Caribbean.
This soup was awful, it needed something to add flavor what a disappointment. I'm making soups freezing a serving for the winter months when we are most busy at work and this soup by far was low on flavor.
Much tastier and substantive than I expected. I replaced teh potatoes with 2 medium sweet potatoes. It was very nice
NEVER cook zucchini and such veggies for so long.
I made some adjustments and it turned out fine for us. I didn't use the white potatoes. Shredded one sweet potato and diced the other 2. I used 2t cumin, the recc amt of celery seed (would up it next time), used some coriander, and some curry. IMO, it still needed a lot of flavor. I cooked it at 3hrs on High and then an additional 30 minutes more after the addition to the milk. I think that the 8-10 hours on Low is WAY too long, especially for the broccoli, which was most likely the contributing factor to the bitterness that people were complaining about. I think that 3 hrs MAX on High should be plenty. I'll try it one more time because it was easy enough to make (prep took 20 minutes from start to finish) and nutritious with the variety of vegetables, but it wasn't one of DH's favorites. Picky 3yo DD ate it all, though, which warrants 4 stars for me.
I cubed the potato instead of shredding it. I also added other veggies to the soup and when I pureed it, I left some veggies whole. I found this soup tasted better the second day. Overall, very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Vegetable Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 46
This creamy soup is made with fresh tomatoes, cream, and butter.
See how to make Italian vegetable soup with ground beef and beans.
This potato leek soup is simple, rich, and oh so satisfying.