Celiac.com 11/20/2018 - This soup is not fancy, but it is easy to make and super versatile. You can mix and match vegetables to your heart’s content. It makes a great addition to your fall and winter slow cooker recipe box. Basically, just chuck everything into a slow cooker and come back later to dinner.
- 6 cups chicken broth
- 1 large onion
- 4 medium red potatoes, cubed
- 2 medium carrots, peeled and sliced
- ½ head of broccoli, cut to bite sized chunks
- Nice handful of spinach, chard, or mustard greens
- 1 medium zucchini, cut to ½ inch slices
- 4 cloves garlic, chopped or minced
- 2 tablespoons dry white wine
- A few sprigs of fresh sage or dried herbs de Provence
- OPTIONAL: Shredded chicken
Chop and sauté a large onion and a few cloves of garlic and a tablespoon or two of olive oil.
When onions are translucent, place in slow cooker pot or a large stockpot.
Wash, peel, and chop the potatoes, carrots, broccoli, greens, and squash, and add them to the pot.
Add chicken broth and white wine.
Season with salt and pepper, and dried herbs.
Cook in a slow cooker or stove top until the vegetables are soft, then use an immersion blender to blend to your desired level of chunkiness. If you have no immersion blender, then blend small batches of a cup or two at a time to desired chunkiness.
Season to taste with salt and pepper, then serve with greek yogurt.
To upgrade, add a swirl of olive oil and garnish with toasted pumpkin seeds or other seeds.