Slow Cooker Broccoli Leek Lemon Soup
Creamy, zesty, and packed with wholesome vegetables, this Slow Cooker Broccoli Leek Lemon Soup is the ultimate comfort food with a bright twist. Perfect for cozy weeknight dinners or meal prepping, this recipe combines tender broccoli florets, sweet leeks, and a hint of onion and garlic, all gently cooked to perfection in a slow cooker. A splash of fresh lemon juice and a sprinkle of zest add a refreshing citrusy kick, while a touch of heavy cream ensures a velvety texture. With minimal prep and the convenience of slow cooking, this soup is a fuss-free way to enjoy a healthy, flavor-rich meal. Serve it warm with crusty bread and a sprinkle of parsley for a nourishing dish that’s as beautiful as it is delicious. Whether you’re searching for easy slow cooker recipes, healthy soup ideas, or ways to elevate broccoli soup, this recipe has you covered!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 Leeks
- 1 Yellow onion
- 3 Garlic cloves
- 6 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Thoroughly rinse the leeks under running water to remove any dirt or sand. Slice the white and light green parts into thin rounds.
Peel and finely chop the yellow onion.
Mince the garlic cloves.
Heat olive oil in a skillet over medium heat. Add the leeks and onion, cooking for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
Transfer the cooked leeks, onion, and garlic mixture to a slow cooker.
Add the broccoli florets and vegetable broth to the slow cooker.
Season the mixture with salt, black pepper, and lemon zest, stirring to combine.
Cover the slow cooker and cook on low heat for 4 hours or until the broccoli is tender.
Once cooked, use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blending until smooth, and return it to the slow cooker.
Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 533 mg | 11% | |
*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.
