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

Cooking time
20 min
Preparation time
15 min
Serves
4
Ingredients
  • 1 Tbsp. Natrel salted butter
  • 1 cup diced carrots
  • ½ cup onion – chopped
  • ½ cup celery – chopped
  • ¼ cup each sweet red and green peppers
  • 1 clove garlic – minced
  • 3 cups peeled and diced potatoes
  • 2 ½ cups vegetable or chicken broth
  • 2 cups peeled and diced rutabaga or turnip
  • ½ tsp. each salt and pepper
  • ½ cup zucchini – diced
  • 1 cup corn niblets
  • 1 ½ cups Island Farms by Natrel half & half cream
  • 2 Tbsp. chopped fresh dill (or 1 tsp. dried)
Preparation
  1. In a large stock pot, melt butter over medium-low heat.
  2. Cook carrots, onions, celery, peppers and garlic, stirring, for about 5 minutes or until softened.
  3. Add potatoes, stock, rutabaga, salt and pepper, bring to a boil.
  4. Reduce heat and simmer gently for 10 minutes or until vegetables are tender.
  5. Add zucchini, cook an additional 5 minutes.
  6. Add corn and cream, heat through.
  7. Garnish with dill.