Cauliflower Broccoli Bell Pepper Crock Pot Soup
Warm up with a bowl of hearty and nutritious Cauliflower Broccoli Bell Pepper Crock Pot Soup—a vibrant medley of fresh vegetables gently simmered to perfection. This slow-cooker soup combines tender cauliflower, broccoli, sweet red and yellow bell peppers, and earthy carrots in a flavorful vegetable broth infused with aromatic garlic, onion, and a blend of dried herbs like thyme and oregano. A touch of smoked paprika adds subtle depth, while optional coconut milk lends a velvety creaminess for added indulgence. Perfect for meal prep or cozy weeknight dinners, this healthy, plant-based recipe is as easy as it is delicious. Garnish with baby spinach for an extra burst of color and nutrients, and enjoy a comforting, guilt-free dish that’s packed with flavor and perfect for cold days!
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 3 cups Broccoli florets
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 large Carrot
- 1 medium Onion
- 3 cloves Garlic cloves
- 6 cups Vegetable broth
- 1 cup Coconut milk (optional for creaminess)
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Baby spinach (optional for garnish)
Instructions
Wash and rinse all vegetables under cold water.
Chop the cauliflower and broccoli into small florets.
Dice the red and yellow bell peppers into bite-sized pieces.
Peel and slice the carrots into thin rounds.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 2-3 minutes or until fragrant.
Transfer the cooked onion and garlic mixture to the crock pot.
Add the cauliflower, broccoli, bell peppers, carrots, dried thyme, dried oregano, smoked paprika, salt, and black pepper to the crock pot.
Pour in the vegetable broth and stir well to combine all ingredients.
Cover the crock pot with the lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours, until all the vegetables are tender.
If a creamier texture is desired, stir in the coconut milk during the last 30 minutes of cooking.
Taste and adjust seasonings as needed.
Serve hot, optionally garnished with baby spinach for a pop of color and extra nutrients.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 55.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5977 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
