Slow cooker broccoli soup

Preparation – 15 minutes

CLEAN and dice the onion and potatoes. CLEAN and slice the leek. COARSELY grate the carrots. PREPARE 4 cups chicken broth. You can use store-bought chicken stock for this if you like. 

Prepare the broccoli by cutting off the florets. Chop them into 1-inch pieces; peel and chop the stems. Pour the chicken broth along with the onion, leek, potatoes, broccoli rosettes and carrots in the slow-cooker along with all of the spices.  

Slow cooker broccoli soup cooking – 4 hours

Cover the slow-cooker and cook on high for 2 hours. Taste, season with some more herbs and salt and pepper. Reduce heat to the lowest setting and cook for another 2 hours.

Use a handheld immersion to puree the soup. If you don't have a handheld immersion blender, use a food processor instead. Serve the soup with a nice scoop of crème fraîche.

This soup can be refrigerated for up to 1 day, or frozen for up to a month. Enjoy!