Cream of Broccoli, Sweet Potato, and Zucchini Soup

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“This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.”
1hr 15mins

Ingredients Nutrition


  1. Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
  2. Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
  3. Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
  4. Add the sweet potato and zucchini.
  5. Stir till veggies are hot and then cover with the chicken stock.
  6. Put a colander down into the pot of liquid so that the liquid is up through the holes.
  7. Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
  8. Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
  9. Bring to a boil.
  10. Add the Potato Buds to the colander whisking all the time till it is thick.
  11. Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
  12. Add the cream for extra richness (or a small can of evaporated milk would also do).
  13. Then add the broccoli using as much as you like.
  14. Do not boil this soup.

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