Veggie Soup

This veggie soup I have been making since the new year and have tweaked it, added different veggies (try root veggies one time!), added different seasoning (curry is fab!) and all in all truly enjoy eating this dish. Here is the basic recipe…at the bottom are some tip for making a thicker, creamier texture if desired. 

Try to use organic ingredients as much as you can…it does make a difference in the long run.

Enjoy…your body sure will!

Veggie Soup

1 medium sweet potato, peeled and cut into 1" cubes

3 carrots, peeled and sliced

1 stalk celery, diced

box of sliced mushrooms (I use cremini)

1 small yellow onion, diced

1 clove garlic, minced

Kosher or sea salt to taste

1/2 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

2 cups vegetable broth, low-sodium

1 (14.5 oz.) can diced tomatoes (no salt added) or fresh tomatoes (either way…organic!)

4 cups baby spinach, loosely packed

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Another thickening tip: I roast butternut squash with salt, pepper and fennel and mash it with some veggie broth and add to soup. Easiest way to roast squash is to slice it lengthwise, sprinkle with salt, pepper and any other seasons you want, lay it face down on greased baking sheet (I use coconut or grape seed oil) and roast it at 375 until tender. Put in blender with some veggie broth and combine…delish by itself as well!