Go Back

Slow Cooker Broccoli Spinach and Potato Soup

A creamy, nutrient-rich vegetarian soup featuring tender broccoli, fresh spinach, and hearty potatoes, perfectly balanced with a hint of nutmeg.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups low-sodium vegetable broth
  • 3 cups broccoli florets
  • 3 cups fresh spinach
  • 2 large potatoes, peeled and diced 500g
  • 1 medium onion, diced 150g
  • 2 cloves garlic, minced 10g
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 cup fresh parsley, chopped

Equipment

  • Slow Cooker
  • Skillet
  • Immersion blender

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat and sauté the diced onion for 3-4 minutes until translucent.
  2. Add minced garlic to the skillet and cook for 30 seconds until aromatic.
  3. Transfer the onion-garlic mixture into the slow cooker.
  4. Add diced potatoes, broccoli florets, and vegetable broth to the slow cooker and stir to combine.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until potatoes are fork-tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in fresh spinach, heavy cream, salt, pepper, and nutmeg.
  8. Cover and cook on high for an additional 10 minutes to wilt the spinach and heat through.
  9. Serve hot, garnished with fresh chopped parsley.

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months. For extra creaminess, stir in 2 tbsp of cream cheese at the end.