I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better

Ingredients

• 1 large onion, chopped
• 1/4 cup butter
• 3 medium sweet potatoes, peeled and chopped
• 3 medium zucchini, chopped
• 1 bunch broccoli, chopped
• 2 cartons (32 ounces each) chicken broth
• 2 medium potatoes, peeled and shredded
• 1 teaspoon celery seed
• 1 to 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups half-and-half cream

Directions

1. In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.