Anti-Inflammatory Broccoli, Ginger and Turmeric Soup (Slow Cooker

• Gluten free

• Produce

  • 8 cups Broccoli florets
  • 2 tbsp Ginger
  • 4 cups Leeks

• Canned Goods

  • 6 cups Stock

• Baking & Spices

  • 1 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Dairy

  • 2 tbsp Butter

Found on sweetpeasandsaffron.com

Ingredients

• 2 tablespoons butter
• 4 cups of leeks, chopped
• 2 tablespoons ginger, chopped
• 8 cups of broccoli florets (roughly 2 heads)
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 6 cups stock

Directions

• Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
• Transfer the leeks to a 5 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
• Cover and cook on low for 3-4 hours, until broccoli is tender.
• Using a blender or immersion blender, blend until creamy and smooth.
• Serve with yogurt and big chunks of bread.