It's snowing! And nothing tastes better than a warm bowl of soup on a snowy day (except a hot toddy).
This is first snow of the season and it's here to remind us that winter is just around the corner. There is probably 10 inches in my backyard, 12+ inches at work and more to come!! I'm sure glad I was able to get out and play this past weekend before the snow fell. Sunday my friend Tiara and I loaded up the pups and went on a cold and windy 6 mile hike to Round Lake. Boy oh boy were the cold winds of winter are rolling in fast. It super chilly hike and totally got me in the mood to break out the crockpot cook up some soup.
This was my first time making broccoli soup so I wanted to keep it traditional by using heavy whipping cream but next time I will try to use yogurt or coconut milk to make it vegan friendly.
- 2 celery stalks
- 1 white onion
- 3 garlic cloves
- 1 tbs olive oil
- 2 potatoes
- 4-5 cups of broccoli florets
- 4 cups veggie broth
- 1 cup heavy cream
- 1/2 tbs coriander
- 1/2 tbs tarragon
- 1/2 cup shredded cheddar cheese (optional)
Place the olive oil in the crockpot and turn on high. Place the celery, onion and garlic in a food processor and chop until extra fine then place in the crockpot and cook uncovered for 5 minutes. Meanwhile, peel and dice the potatoes into small chunks. Once the onion mixture is fragrant add the veggie broth, potatoes and broccoli florets to the crockpot. Cover and cook on high for 3-4 hours. Using an immersion blender puree the soup. Once the soup is creamy not chunky add in the cream, tarragon, coriander, S&P and stir well. Cook on low for another 30 minutes. Top with cheese and chives and serve warm!
|Crockpot Optional- Instead use a large pot and cook on medium heat.|