Vegetable soup slow cooker
Prep Time
15mins
Cook Time
35mins pressure cooker or longer for stove-top or slow cooker
Prep Time
15mins
Cook Time
35mins pressure cooker or longer for stove-top or slow cooker
Ingredients
  • 1 whole cauliflower roughly chopped
  • 1/4 Japanese pumpkin cubed
  • 4 large carrots roughly chopped (i don’t peel them)
  • 4 celery sticks roughly chopped
  • 2 stems of lemon grass – white end only – sliced thinMine were quite small. Perhaps just use one if larger.
  • 3 garlic cloves finely chopped/grated
  • 1 knob of ginger finely chopped/gratedabout 2-3cm cubed
  • 1 large brown onion diced
  • 4 cups of bone broth (or veggie broth) plus filtered water to cover veg.
  • 1 tsp quality salt
  • 2 tsp coconut oil
  • coriander to garnish
  • (optional) pinch of chili flakes or fresh chili to taste
  • (optional) 3-4 organic chicken thighs – no need to chop as soup will be blended.
  • (optional) add a dollop of coconut yogurt or cream to serve.
Instructions
  1. Fry off ginger, garlic, onion, lemon grass in oil until onion is translucent. Add to large cooking pot or pressure/slow cooker.
  2. Add all other ingredients to pot and add enough water to only just cover veg.
  3. Pressure cook for 35mins or Simmer on stove top for a few hours or slow cook for 8hrs.
  4. Pour in to blender blitz until smooth. Serve and garnish with coriander.
Recipe Notes

 

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