So Easy Broccoli Soup

While I tried to come up with a better title, the one seemed to perfectly describe this soup recipe. It was just that — so easy. There's no step-by-step directions for this soup recipe as far as measurements.

Several times before heading out on a road trip (sometimes unexpectedly), we've had unused vegetables in the fridge. Not to waste them, I've usually blanched  and frozen them; usually green beans and broccoli.

That said, I had two bags of frozen broccoli that and a friend suggested I make fresh soup and crockpot broccoli soup seemed a great idea — and an easy one too (did I mention that earlier?). 

An online search, as always,  produced so many recipes that included milk and/or cheese. My goal was a simple vs. rich soup (as in less fattening). As many of you know through previous posts, we're cutting calories and using a lot of South Beach (diet) recipes from our collection. Alas, this one was not in any of the recipe books.

Here's what I did:
Took the frozen broccoli from the freezer and got the crockpot from the pantry.

Sliced a small onion then sauteed in a TBSP of olive oil adding in a couple TBSPs of chopped garlic. Removed onion and garlic from pan when softened and put into crockpot.

By then, the broccoli had  started thawing but it needed a quick rinse under cold water to separate the florets. The florets were drained and put in the pan where the onion had been cooked to roast it a bit. I had to do this in a several batches.

Then the broccoli went into the crockpot. 
Next came spices — all approximate measures, which can be increased or decrease according to taste: 

1 tsp of cumin
1/2 tsp coriander
1 TBSP cilantro
Freshly ground pepper
Sea salt
Low-sodium chicken broth (1 carton)

Fresh chopped cilantro or parsley would also work well. 
I set the crockpot on LOW and let everything cook all day. The softer the broccoli gets, the easier it is to puree. Putting the hot soup mixture into a blender would be a challenge, so I used an immersion blender and pureed in the crockpot. 

Adjust seasonings to your taste and enjoy.

This soup will keep refrigerated several days — we'll enjoy it for lunch now that cooler fall days have arrived.

What's your favorite recipe(s) for leftover veggies?