Wellness for the Family: Slow Cooker Broccoli, Ginger, Turmeric Soup

If soup with a bit of pizazz sounds amazing right now, look no further.

Registered Dietitian Grace Derocha, with , is back for some savory slow cooker recipes to keep you warm and full on these cold and snowy January days.

Slow Cooker Broccoli, Ginger and Turmeric Soup

Ingredients

• 2 tablespoons butter
• 4 cups of leeks chopped
• 2 tablespoons ginger chopped
• 8 cups of broccoli florets roughly 2 heads
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• pinch of black pepper or to taste
• 1 tablespoon sesame oil
• 6 cups stock of choice, use vegetable for vegan soup
• Optional mix-in 1-2 cups cooked chicken
• Optional garnish – roasted chickpeas and dollop of plain Greek yogurt

Instructions

1. Heat a large pan over medium heat and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
2. Transfer the leeks to a 5-quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
3. Cover and cook on low for 3-4 hours, until broccoli is tender. Do not overcook because it may become bitter.
4. Using a blender or immersion blender, blend until creamy and smooth. If adding chicken or chickpeas mix in after blending. Include a dollop of plain Greek yogurt before serving. Enjoy!

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