It’s soup season! One of the many reasons I love fall! While I love a good chicken soup or chili, sometimes I want something a little more plant-based. This Paleo Cream of Broccoli Soup is a delicious way to add more vegetables to your day. 

Cauliflower gets a lot of praise on my blog (here and here, for example), but today, let’s talk about its close cousin, broccoli. You’re probably already well-aware that broccoli is healthy. Okay, good, we’ve gotten that out of the way. But broccoli has some superpowers of which you might not be aware. 

  • Broccoli is a powerful anti-inflammatory. Compounds in broccoli called isothiocyanates (made from glucosinolates) help to turn off the production of NF-kappaB (an inflammatory response) and other components of the inflammatory system.
  • Broccoli contains anti-inflammatory omega-3 fatty acids in the form of ALA. Two cups of broccoli has about 400 mg of ALA. 
  • Broccoli can help reduce allergic reactions inside your digestive tract due to a compound found in broccoli called kaempferol.
  • Broccoli helps you detox more efficiently. Glucosinolates found in broccoli (and other cruciferous vegetables) can activate Phase 2 detox activity in your cells.  

You’ll also find a dash of anti-inflammatory turmeric in this recipe. The active compound in turmeric, curcumin, is more available for your body to use when paired with black pepper and/or high-quality fat. Lucky for us, this slow cooker broccoli soup has both, making curcumin more readily available to help fight inflammation. 

Notes: You’ll notice I’ve included some collagen peptides in this recipe. I’m trying to find more ways to add collagen to my diet (to fight wrinkles and aging skin) and soup is a great way to do this. This is an optional step but highly recommend it. Blend it in when the soup is hot.

Slow Cooker Cream of Broccoli Soup | Paleo, Whole30, Low-Carb | The Real Food Effect by Candace Kennedy, Certified Nutritionist

 

Here’s what you need:

  • 1 T ghee, grass-fed butter, or coconut oil
  • 4 cups broccoli, chopped into florets
  • 1 cup cauliflower, chopped into florets
  • 3 garlic cloves, sliced
  • 1 large shallot, large diced (about 1/2 cup)
  • 1 large carrot, sliced
  • 4 cups chicken broth or stock
  • 1.5 t sea salt (this one is my favorite)
  • 1/2 t black pepper
  • 1/4 t turmeric
  • 1-2 scoops of collagen peptides (optional, but highly recommended!)
  • 1/2 cup coconut milk (double the coconut milk if you’re not using cheese)
  • 4 oz raw cheddar cheese from pasture-raised cows (optional, omit for Paleo or Whole30 option and double the coconut milk)
  • Garnish (optional): chopped bacon, sunflower seeds, fresh cracked black pepper

Slow Cooker Cream of Broccoli Soup | Paleo, Whole30, Low-Carb | The Real Food Effect by Candace Kennedy, Certified Nutritionist

Here’s what you do:

  1. In a medium skillet, heat 1 tablespoon of cooking fat over medium-high heat. Saute your shallot in the skillet until they are golden brown and soft.
  2. While the shallot is cooking, chop all of your veggies (broccoli, cauliflower, garlic, and carrot) and throw them in the slow cooker. Add the chicken stock, sea salt, black pepper, and turmeric.
  3. When the shallots are finished cooking, add them to the slow cooker. Give everything a good stir. Cover and set your slow cooker on low. Cook for about 6 hours, or until the vegetables are very tender. (You could also cook on high for about 3 hours.)
  4. When your slow cooker is finished, Add the cheese (optional), collagen, and coconut milk. Blend the soup with your immersion blender, blender, or food processor. Be careful! The soup is hot! 
  5. Taste for seasoning. Add a little more sea salt, if needed.
  6. Ladle into bowls and top with some chopped bacon, pumpkin seeds, and fresh cracked pepper.

 

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Slow Cooker Cream of Broccoli Soup | Paleo, Whole30, Low-Carb | The Real Food Effect by Candace Kennedy, Certified Nutritionist

 

 

Slow Cooker Cream of Broccoli Soup | Low-carb, Paleo, Whole30
Serves 4
Warm up with this quick and easy slow cooker Cream of Broccoli Soup (with anti-inflammatory turmeric). It's Paleo, Whole-30 and low-carb.
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Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
Ingredients
  1. 1 T ghee, grass-fed butter, or coconut oil
  2. 4 cups broccoli, chopped into florets
  3. 1 cup cauliflower, chopped into florets
  4. 3 garlic cloves, sliced
  5. 1 large shallot, large diced (about 1/2 cup)
  6. 1 large carrot, sliced
  7. 4 cups chicken broth or stock
  8. 1.5 t sea salt (this one is my favorite)
  9. 1/2 t black pepper
  10. 1/4 t turmeric
  11. 1-2 scoops of collagen peptides (optional, but highly recommended!)
  12. 1/2 cup coconut milk (double the coconut milk if you’re not using cheese)
  13. 4 oz raw cheddar cheese from pasture-raised cows (optional, omit for Paleo or Whole30 option and double the coconut milk)
Garnish (optional)
  1. chopped bacon, sunflower seeds, fresh cracked black pepper
Instructions
  1. In a medium skillet, heat 1 tablespoon of cooking fat over medium-high heat. Saute your shallot in the skillet until they are golden brown and soft.
  2. While the shallot is cooking, chop all of your veggies (broccoli, cauliflower, garlic, and carrot) and throw them in the slow cooker. Add the chicken stock, sea salt, black pepper, and turmeric.
  3. When the shallots are finished cooking, add them to the slow cooker. Give everything a good stir. Cover and set your slow cooker on low. Cook for about 6 hours, or until the vegetables are very tender. (You could also cook on high for about 3 hours.)
  4. When your slow cooker is finished, Add the cheese (optional), collagen, and coconut milk. Blend the soup with your immersion blender, blender, or food processor. Be careful! The soup is hot!
  5. Taste for seasoning. Add a little more sea salt, if needed.
  6. Ladle into bowls and top with some chopped bacon, pumpkin seeds, and fresh cracked pepper.
The Real Food Effect http://candacekennedy.com/
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