Ingredients
Scale
- 2 tbsp salt
- 2 tbsp pepper
- 1 tbsp chipotle chili pepper
- 2 tbsp crushed garlic
- 1 yellow onion
- 4 carrots
- 2 cups chopped potatoes
- 1 whole broccoli
- 900 ml vegetable broth, no salt added prefered
Instructions
- Turn slow cooker on low. Chop onion, potatoes, carrots, and broccoli (stem included) and place in slow cooker.
- Stir in the remaining ingredients and let simmer for 6-8 hours on low. You can also cook on high for 3-4 hours instead.
- Once cooked, puree with immersion blender, food processor or blender until desired consistency.
- Garnish with fresh herbs or for non-vegans add freshly grated parmesan.
- Serve immediately.
Notes
- Add seasonings according to taste.
- If you want it a little creamier, add a splash of almond or cashew milk.
- This soup is freezer-friendly. Let soup completely cool, then pour into tupperware and freeze.
- This recipe is vegan.
- Vegetarian when adding cheese for garnish.