I have been doing a lot of traveling and constant moving these past few weeks.  The idea of this soup was to nourish, reenergize and KEEP THINGS SIMPLE.  There is something very annoying about attempting to make a nourishing recipe, and the instructions leave you in a tail spin.  This recipe is for any level of home cook or chef.  The slow cooker literally does 90% of the work for you.  Get creative and top with whatever you'd like (goat cheese, pepper flakes, herbs, quinoa, etc.) Kick back, relax and ease into this one.  Even the meat eaters are going to enjoy this 100% vegan dish. 

The Goods:

2 medium sweet potatoes, washed and medium diced

1 onion, peeled and sliced

2 large zucchini, diced 

1 leek, head and tail removed, and sliced

2 garlic cloves, minced

3 stalks celery, washed and diced 

3 carrots, washed and sliced

2 whole sprigs rosemary

1 tsp turmeric

2 tsp red pepper flakes 

2 tsp mixed dried herbs (be creative!) 

5 cups veggie stock

2 tsp olive oil

Salt and pepper

 

 

The Method:

Add all ingredients into slow cooker.  Cook on high for 4 - 6 hours.  Remove sprigs of rosemary before serving. Top with cooked quinoa if you want to add a bit more protein to this dish. 

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