Everyday Green Vegetable Slow Cooker Soup
Serves 4; makes about 1 1/2 quarts
3 cups low-sodium vegetable broth
2 cups small-dice unpeeled Yukon Gold potatoes
1 1/2 cups cauliflower florets
1 1/2 cups broccoli florets (from 1 broccoli stalk)
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/8 teaspoon red pepper flakes
3 stems Swiss chard, stems and leaves thinly sliced separately
10 ounces frozen peas
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon chopped fresh dill, plus more for serving
Options for serving: poached eggs, olive oil, crumbled feta cheese
2 cups small-dice unpeeled Yukon Gold potatoes
1 1/2 cups cauliflower florets
1 1/2 cups broccoli florets (from 1 broccoli stalk)
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/8 teaspoon red pepper flakes
3 stems Swiss chard, stems and leaves thinly sliced separately
10 ounces frozen peas
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon chopped fresh dill, plus more for serving
Options for serving: poached eggs, olive oil, crumbled feta cheese
Place the broth, potatoes, cauliflower, broccoli, onion, garlic, olive oil, salt, pepper, and red pepper flakes in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are tender, 2 1/2 to 3 hours.
Stir in the Swiss chard stems, cover, and cook on LOW for 5 minutes. Add the Swiss chard leaves, peas, lemon juice, and dill. Cover and cook on LOW until the Swiss chard leaves wilt, 2 to 3 minutes more. At this point you can ladle into bowls for a brothy soup, or blend with an immersion blender until smooth. Garnish with olive oil, feta cheese, black pepper, and fresh dill. A poached egg atop the unblended soup truly makes the soup a meal.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Source: The Kitchn
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Rhonda in MO
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Posted by: Rhonda Gray <rhondagray816@yahoo.com>
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