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!

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