Vegetable soup slow cooker

Keyword Mains, Soups & slow cooker meals
Prep Time 15 minutes
Pressure cooker or longer for stove-top or slow cooker 35 minutes
Servings 4
Author The Gut Healing Community


  • 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 Lemon grass – white end only – sliced thin Mine were quite small. Perhaps just use one if larger.
  • 3 Garlic cloves finely chopped/grated
  • 1 knob Ginger finely chopped/grated about 2-3cm cubed
  • 1 large Brown onion diced
  • 4 cups Bone broth (or veggie broth) plus filtered
  • Water to cover veg.
  • 1 tsp Quality salt
  • 2 tsp Coconut oil
  • Coriander to garnish
  • pinch Chili flakes or fresh chili to taste (optional)
  • 3-4 Organic chicken thighs – no need to chop (optional)
  • As soup will be blended. (optional) add a dollop of coconut yogurt or cream to
  • Serve.


  • Fry off ginger, garlic, onion, lemon grass in oil until onion is translucent. Add to large cooking pot or pressure/slow cooker.
  • Add all other ingredients to pot and add enough water to only just cover veg.
  • Pressure cook for 35mins or Simmer on stove top for a few hours or slow cook for 8hrs.
  • Pour in to blender blitz until smooth. Serve and garnish with coriander.


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