This soup is hearty, delicious, versatile and just plain delicious. Filled with autumn veggies, I made this one vegan, but you can do whatever you want with it!
E. H. Fitness Autumn Vegetable Soup
What you need:
- 8 cups vegetable broth
- 1 large sweet potato, diced
- 1 medium white onion
- 2 TBSP minced garlic (or 4 cloves chopped)
- 8 oz package shitake mushrooms, sliced
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 1 cup uncooked long grain rice (rinsed)
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh ground pepper
- 4 cups raw, chopped kale
- 1 can coconut milk
What you do:
- Put broth, sweet potato, onion, garlic, mushrooms, celery, carrots, rice and all spices in a slow cooker.
- Cook on high for 2-3 hours or until the rice is cooked and potatoes and carrots are softening.
- Sir in the coconut milk and kale.
- Let simmer for a few minutes until the kale wilts.
- Serve hot
- Enjoy!
Substitutes:
- for the coconut milk, you could use actual milk or cream
- to make it lower carb, use cauliflower rice instead of brown
- add chicken to up the protein
- chicken broth works too
