Slow cooker broccoli soup

Slow-cooker recipe for broccoli soup. This Slow cooker broccoli soup serves two people, ready in 4 hour 15 minutes.

4 hours 15 minutes 6 people Main course
Slow cooker broccoli soup


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  • 1/2 pound broccoli
  • 4 cups chicken stock
  • 1 onion
  • 1 leek
  • 2 medium-sized (boiling) potatoes
  • 2 large carrots, or smaller ones
  • 1 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon whole black peppercorn
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • salt to taste
  • Créme fraîche
Slow cooker broccoli soup ingredients
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Kitchen equipment

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  • Slow-cooker
  • Chef's knife + cutting board
  • Potato peeler
  • Vegetable peeler
  • Handheld immersion blender
  • Grater


4 hours 15 minutes 6 people Main course

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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
Slow-cooker broccoli soup

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!

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