Slow Cooker Broccoli and Turmeric Soup

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Servings: 4 Prep: 30 min Cook: 240 min Dairy Free Gluten Free Paleo Vegan Freezable Immersion Blender Slow Cooker/Crock Pot Soup: Hot Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Leeks, Fresh Ginger, Broccoli, Extra Virgin Olive Oil, Coconut Milk Yogurt

Ingredients

4 large leeks ⚠

2 inches fresh ginger ⚠

2 heads broccoli ⚠

2 tablespoons extra virgin olive oil ⚠

1 teaspoon ground turmeric

1 teaspoon sea salt, to taste

½ teaspoon ground black pepper

1 tablespoon sesame oil

6 cups vegetable broth

2 tablespoons coconut milk yogurt ⚠

1 tablespoon black sesame seeds

Instructions

1. Wash and chop the leeks. Peel and mince the ginger. Cut broccoli into florets.

2. Heat olive oil in a large pot over medium heat. Add leeks and cook for 10 minutes, stirring occasionally.

3. Transfer the leeks to the slow cooker along with the ginger, broccoli, turmeric, salt, black pepper, sesame oil, and broth. Cover and cook on low for 4 hours.

4. Once cooked, use a hand blender to blend the soup until creamy and smooth. Serve with a teaspoon of yogurt and sprinkle over some black sesame seeds.