Ingredients
4 cups Leeks
2 tablespoons Ginger, fresh chopped
8 cups Broccoli florets, roughly 2 heads
1 teaspoon Turmeric
2 tablespoons Butter/Ghee
1 tablespoon Sesame Oil
6 cups Stock
1 dash Yogurt to garnish
Preparation
Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through. Transfer the leeks to a 5 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock. Cover and cook on low for 3-4 hours, until broccoli is tender. Using a blender or immersion blender, blend until creamy and smooth. Serve with yogurt and big chunks of bread. Recipe Notes Nutritional Information: Calories 126 // Fat 7 g // Saturated Fat 3 g // Cholesterol 10 mg // Sodium 894 mg // Carbohydrate 11 g // Fiber 5 g // Sugars 4 g // Protein 7 g CAUTION: do not cook this on high and be cautious to not overcook the soup (can cause bitterness) Excellent served with yogurt or sour cream
