2019-03-19

021: crockpot fun: broccoli carrot cheese soup

I changed the original recipe a fair bit since I wanted to go heavy on the broccoli, plus my crockpot is small (2.4 liters sounded fine for one person, but most recipes are written for a bigger one so I always have to alter them), so I’m gonna write it down here…

300-400 grams frozen broccoli
2 shredded carrots
1 small onion
enough garlic to make you happy
2 cups (500 ml) water + half a bouillon cube
150 ml milk/cream (recipe said evaporated milk… which I used and it was good, but ow lactose, so next time I might use regular lactose free milk with a splash of cream instead)
100ish grams cream cheese
100-150 grams shredded cheese
0.5 tsp salt
0.25 tsp black pepper
0.5 tsp oregano
0.5 tsp thyme
0.25 tsp nutmeg
chili powder to your heart’s content

Add broccoli, carrots, onion and garlic to a smallish crockpot. Add cream cheese, spices, water and bouillon cube. Cook until everything is cooked through, maybe 2-3 hours or so on high. (I added half the broccoli after an hour, so that increased cooking time a lot so idek what it would be if I’d put everything in at once.)

When the vegetables are tender, stir in the milk and puree the soup with an immersion blender. Cover and let cook another 10-20 minutes before adding salt, pepper and grated cheese. Cook on high until the cheese has melted.

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