Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: turn a 5- to 7-quart slow cooker on high, add the butter to the insert, and cover until the butter is melted. add in the onion, carrots, and broccoli; toss the vegetables in the butter. dissolve the baking soda in the broth and add to the vegetables. cook on high for 2 1/2 to 3 hours or on low for 5-6 hours. season with salt and pepper and stir in the cream. turn off the slow cooker and let the soup rest for 15 minutes to come to serving temperature. *curried broccoli soup, add 2 teaspoons curry powder to the vegetables and butter before adding the broth; proceed as directed. *cheesy broccoli soup, with the heavy cream, add 2 cups finely shredded sharp cheddar cheese.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.