Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups unpeeled Yukon Gold potatoes
• 1 1/2 cups cauliflower florets
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp kosher or sea salt
• 1/2 tsp fresh ground pepper
• 1/8 tsp red pepper flakes
• 3 stems Swiss chard
• 10 ounces frozen peas
• 1 1/2 tbs freshly squeezed lemon juice
• 1 tsp fresh dill, chopped

Directions:

• Dice potatoes into small cubes
• Place broth, potatoes, cauliflower, broccoli, onion, garlic, salt, pepper, and red pepper flakes into slow cooker
• Cover and cook on LOW 2.5-3 hours
• Stir in Swiss chard stems, cover, and cook on LOW for 5 minutes
• Add Swiss chard leaves, peas, lemon juice, and dill to slow cooker
• Cover and cook on LOW 2-3 minutes until leaves wilt
• Serve or blend with immersion blender

Notes:

• Instead of olive oil, I water sauté so I took that out of the ingredients and directions
  

Credits:

Patty Catalano - thekitchn.com