This crock-pot broccoli soup never fails to taste amazingly good.
It does not matter how I change it every time I make it. This soup is rich in healthy carbs, protein, fats, and micronutrients!
If you know my wellness warrior story, you know I did ZERO cooking a few years ago. I was the queen of putting ‘stuff’ together. It had to be quick and easy or no deal. Wonder why I had health issues. This kind of ‘nutrition and lifestyle’ DOES NOT WORK for your long term health. If you are young, your body isn’t telling you that yet, but it will sooner or later. Don’t go there. Invest in your health now. I went from cooking nothing to about all my meals. When I started, it took me hours on Sunday to cook my weekly meals. Well, I’ve learned, improved, and do it MUCH faster. Patience!
Rule #1: cook in bulk for diversity and time saving.
Rule #2: invest in tools to save you time in the kitchen: crockpot, steamer, food processor, vegetable/fruit chopper/cutter, spiralizer, good blender or even a Vitamix (finally bought one last December), and dehydrator. If you don’t have any, start with a crockpot! Make room in your budget and schedule to buy one at a time. Or even better, ask your family and friends to gift them to you. Be creative or consult Dr. Google or others who have been there! Would like my opinion and/or have questions, reach out.
Rule #3: be open minded to introducing different foods and tastes to your lifestyle. I was horrible. I’d do anything to not touch any vegetables. Today, my diet is 70% plant base. Number of vegetables and colors on my plate or smoothie still shocks me when I look back. Thus, be open mind. Be patient. It’s a marathon. It’s your life. It’s your health. It’s your well-being. Think ahead and ask yourself…how do I want to look, feel, and do in my 50s, 60s, 70s, 80s? Every healthy step you take now counts. Do what’s in your control to feel fab and age beautifully.
I have establish more rules for myself which I’d recommend but let’s get to the recipe 🙂
6-quart crockpot, knife, cutting board, blender, containers to store/freeze (glass is best), can opener, and smile!
- 1.5 pounds of broccoli
- 2 leeks (chopped)
- 1 medium carrot (chopped)
- 1 medium yucca root (chopped)
- 1 medium onion (chopped)
- 3-5 cloves of garlic (minced)
- 1 can of coconut cream (read the ingredients…prefer one that says: coconut and water only)
- 8 cups of broth (own made or low sodium or combo of broth and water. You can do vegetable, chicken, or beef broth). Often, I cook with 4-6oz of my homemade crockpot beef broth and 2-4 oz of water.
- 1/2 bunch of fresh parsley (optional)
- 4-5 tbsp of collagen (optional)
- Seasonings: himalayan/celtic sea salt and black pepper are staples. Others to consider: paprika, fennel seeds, turmeric, etc. the list goes on.
Best is to use organic vegetables for higher content of nutrients and less toxicity. If that’s not in your budget, it’s OK., just wash them REALLY well (washing = scrubbing).
- Wash your vegetables really well.
- Peel carrot and yucca.
- Floret your broccoli (if not yet).
- Chop other vegetables in 1.5-2 inches thick.
- Toss all ingredients in a crockpot (except for parsley and collagen).
- Poor coconut cream and broth on top of vegetables.
- Set your crockpot for 5 hours in low. If you have an automatic type, which I highly recommend, you wake up or get home for a treat!
- After done, mix everything well. If you wish, add more seasonings.
- You blend everything in batches (approx 4-5 batches. it depends on the size of your blender). Add some fresh parsley and add 1 tbsp of collagen in each batch. I use unflavored beef collagen from Great Lakes.
- Enjoy right away and/or freeze in container (s).
I have made this soup different ways and traded ingredients multiple times. However, core/base ingredients are broccoli, coconut cream, broth, onion, and garlic. I’ve used coconut milk instead of cream before but it didn’t taste as rich as I like it to be.
Give this recipe a try and let me know! or let me know how other ingredients you used.
Hope you enjoy it as much as I do.
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