A hearty and flavorful vegetable soup made in a crock pot, perfect for a cozy meal.
Prepare the vegetables by chopping the broccoli, cauliflower, bell pepper, carrot, and onion into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables into the crock pot.
Layer the vegetables evenly for consistent cooking.
Add the garlic, salt, pepper, turmeric, curry powder, water, and chicken bouillon cubes to the crock pot.
Stir gently to combine the spices and liquid.
Set the crock pot to high and cook for 6-8 hours.
Check occasionally to ensure the vegetables are tender.
Remove 2 cups of broth from the crock pot and transfer to a saucepan.
This step creates a creamy base for the soup.
Heat the broth in the saucepan and whisk in a slurry made from cornstarch and cold water until thickened.
Whisk continuously to avoid lumps.
Stir in the shredded cheese until melted and smooth.
Use a mix of cheeses for a richer flavor.
Pour the thickened broth back into the crock pot and stir to combine.
Ensure the soup is well mixed for even flavor.
Add the half-and-half cream and heavy cream to the crock pot and let simmer for another hour.
Stir occasionally to prevent sticking.
Serve the soup hot with your choice of bread or crackers.
Garnish with fresh herbs for a touch of color.
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