Tuesday, October 5, 2021

Autumn Vegetable Soup

 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: 
  1. Put broth, sweet potato, onion, garlic, mushrooms, celery, carrots, rice and all spices in a slow cooker. 
  2. Cook on high for 2-3 hours or until the rice is cooked and potatoes and carrots are softening. 
  3. Sir in the coconut milk and kale. 
  4. Let simmer for a few minutes until the kale wilts.
  5. Serve hot
  6. Enjoy!
  • 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