Ingredients
- 1 large onion, cut into rings.
- 3 large carrots, sliced.
- 1 head of broccoli, chopped.
- 1 and 1/2 cups peeled, cubed sweet potatoes.
- 2 stalks of celery, cut into pieces.
- 1 zucchini, sliced.
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 sprigs parsley, chopped fine
- 2 tsp. saffron or tumeric.
- 2 large cans of chicken broth.
Directions
In a large pot, slightly saute the onion. Add the remaining vegetable in layers. Allow to cook on medium heat for 15 minutes. Add broth and seasonings.. Bring to a boil and simmer until the sweet potatoes are soft.
This is an easy soup to make and you can make it to your own preferences. I happen to love sweet potatoes, so I use more than the receipe calls for. Also, I add my tumeric a little at a time. You can also use more chicken broth. It also tastes great as a leftover because the flavors have time to "blend". If you've got more vegetables than liquid left, just add more broth.
By Louise from Port Charlotte, FL
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