Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

My partner and I belong to a co-operative gardening project, so we frequently get bushels of just one type of vegetable and need versatile recipes that we can use over and over with a variety of seasonal garden treats! We love this recipe with Broccoli, fresh peas or carrots! You can use asparagus or try putting a dent in that never-ending supply of zucchini! Easy to make--just cook overnight in a crock pot!

Ingredients Nutrition

Directions

  1. Scrub veggies well and roughly chop.
  2. Add to crock pot and fill will vegetable stock until veggies are covered with an inch or two to spare.
  3. Add olive oil, freshly ground pepper, lemon juice. Peel and add as much garlic as you can handle (I usually add a whole head - at least 10 individual cloves - because we love it!).
  4. Set crock pot to medium and leave to cook overnight or while at work - about 8 hours (veggies will be very tender, maybe even falling apart, when ready).
  5. Just before serving, remove one half of the contents of the crockpot and puree`.
  6. Add puree`d veggies back to the crock pot, whisk in milk and serve.
  7. Garnish with a dollop of sour cream and chives.
Most Helpful

i registered here just to review this recipe. I used carrots, broccoli, vegan sour cream, and hempseed milk and this soup came out absolutely amazing. i will be making this at least once a week, probably for the rest of my life. thank you so much for sharing this!

Scurl October 26, 2008

I got a crockpot for christmas, and I found this recipe while looking for something vegetarian to cook. It was really good, although I thought it was a tiny bit bland. However, I only used half of a whole garlic clove instead of a whole one, so that's probably why. I used zuchini as my veggie, and added some red potatoes as well.

Forced Downtime January 08, 2008