Vegetable soup slow cooker
Servings 4
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 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.
Instructions
- 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.
Notes
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