Step 1

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.

Step 2

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.