Description

This Slow-Cooked Broccoli Chowder is a comforting and creamy dish that balances nutrition with flavor, making it perfect for family gatherings or cozy dinners. Packed with fresh vegetables and rich textures, it promises to bring everyone to the table with a smile.

Ingredients

Scale

6 Cups Fresh Broccoli Florets
1 Medium Yellow Onio
4 Cloves Garlic Cloves
2 Large Carrots
2 Medium Potatoes (Yukon Gold)
4 Cups Vegetable or Chicken Broth
2 Tablespoons Olive Oil
1 Can (13.5 oz) Full-Fat Coconut Milk
1/4 Cup Nutritional Yeast
Sea Salt and Black Pepper to Taste
1/2 Teaspoon Smoked Paprika

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Instructions

Begin by heating the Olive Oil in a large skillet over medium heat. Sauté the diced onions, carrots, and minced garlic until they become soft and fragrant
Transfer the sautéed vegetables into your slow cooker. Add the chopped broccoli florets and the cubed potatoes into the pot
Pour the vegetable or chicken broth over the ingredients, ensuring everything is mostly submerged. Stir in the sea salt, black pepper, and smoked paprika
Set your slow cooker to the 'Low' setting and cook for 6 to 7 hours, or on 'High' for 3 to 4 hours
Once the cooking time is nearly complete, take an immersion blender and pulse the soup a few times, leaving plenty of chunks for texture
Stir in the coconut milk and nutritional yeast
Cover the pot again and let it cook for another 20 to 30 minutes on low
Taste your chowder and adjust the seasoning if necessary before serving

Notes

For best results, use fresh broccoli instead of frozen.

Chop potatoes into small pieces to help thicken the chowder naturally.

Sauté aromatics before adding to slow cooker for better flavor.

Prep Time: 20 mins
Cook Time: 6 to 7 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg