====== Green Veg Soup with Feta ======
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===== Ingredients =====
  * 3 cups low-sodium vegetable broth
  * 2 cups small-dice unpeeled Yukon Gold potatoes
  * 1 1/2 cups cauliflower florets
  * 1 1/2 cups broccoli florets (from 1 broccoli stalk)
  * 1 small yellow onion, diced
  * 3 cloves garlic, minced
  * 2 tablespoons olive oil
  * 1 teaspoon kosher salt
  * 1/2 teaspoon freshly ground black pepper, plus more for serving
  * 1/8 teaspoon red pepper flakes
  * 3 stems Swiss chard, stems and leaves thinly sliced separately
  * 10 ounces frozen peas
  * 1 1/2 tablespoons freshly squeezed lemon juice
  * 1 teaspoon chopped fresh dill, plus more for serving
  * Options for serving: poached eggs, olive oil, crumbled feta cheese
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===== Info =====
  * **Prep:** -
  * **Cook:** 2-3 hours
  * **Serves:** 4 (1.5 quarts)
  * [[https://www.thekitchn.com/recipe-everyday-green-vegetable-slow-cooker-soup-253469|Source]]


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===== Directions =====
  - Place the broth, potatoes, cauliflower, broccoli, onion, garlic, olive oil, salt, pepper, and red pepper flakes in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are tender, 2 1/2 to 3 hours.
  - Stir in the Swiss chard stems, cover, and cook on LOW for 5 minutes. Add the Swiss chard leaves, peas, lemon juice, and dill. Cover and cook on LOW until the Swiss chard leaves wilt, 2 to 3 minutes more. At this point you can ladle into bowls for a brothy soup, or blend with an immersion blender until smooth. Garnish with olive oil, feta cheese, black pepper, and fresh dill. A poached egg atop the unblended soup truly makes the soup a meal.
{{tag>stock potatoes cauliflower broccoli swiss_chard greens peas lemon dill eggs feta to_make}}
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