Ingredients
Scale
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup potatoes, diced
- 1 cup broccoli florets
- Salt and pepper to taste
- 1 tsp dried thyme or herbs of choice
Instructions
- In a slow cooker, combine the vegetable broth, coconut milk, onion, garlic, carrots, potatoes, and broccoli.
- Season with salt, pepper, and thyme.
- Stir well to combine.
- Cover and cook on low for 360 to 480 minutes (6-8 hours) or high for 180 to 240 minutes (3-4 hours).
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth if desired.
- Serve warm and enjoy!
Notes
Trim vegetables into even sizes for even cooking. Adjust broth for a silkier texture as needed. Finish with olive oil or freshly cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg