Our thanks to Blythe of Comox, BC for sharing this recipe with us.

Cooking time
20 min.
Preparation time
15 min.
Serves
4
Ingredients
  • 15 mL (1 tbsp) Natrel salted butter
  • 250 mL (1 cup) carrots, diced
  • 125 mL (½ cup) onion, chopped
  • 125 mL (½ cup) celery, chopped
  • 60 mL (¼ cup) each sweet red and green peppers
  • 1 clove garlic, minced
  • 750 mL (3 cups) peeled and diced potatoes
  • 590 mL (2½ cups) vegetable or chicken broth
  • 500 mL (2 cups) peeled and diced rutabaga or turnip
  • 2.5 mL (½ tsp) each salt and pepper
  • 125 mL (½ cup) zucchini, diced
  • 250 mL (1 cup) Corn Niblets
  • 375 mL (1½ cups) Island Farms by Natrel Half & Half cream
  • 30 mL (2 tbsp) chopped fresh dill (or 15 mL (1 tsp) dried dill)
Preparation
  1. In a large stock pot, melt the butter over medium-low heat.
  2. Cook the carrots, onions, celery, peppers and garlic, stirring often, for about 5 minutes or until softened.
  3. Add the potatoes, stock, rutabaga, and salt and pepper, and then bring to a boil.
  4. Reduce the heat and simmer gently for 10 minutes or until the vegetables are tender.
  5. Add the zucchini and cook an additional 5 minutes.
  6. Add the corn and cream and heat thoroughly.
  7. Garnish with dill.