There’s nothing more satisfying and nourishing than a big bowl of hot veggie soup on a cold day. What makes this soup even better is being able to dump everything in the slow cooker and let it do the work for you.
Momma, I know you’re busy, so let your meals work for you, not against you.
Try this tasty, unique, packed with goodness slow cooker veggie soup! It’s vegan and gluten-free.
Always remember to customize soup to what your family likes!
Looking for more comfort food inspiration? Check out my Skillet Chicken Pot Pie and Kale Pesto (to use on your fav pasta!). For more nutrition tips, inspiration, and recipes follow along on IG.
Here’s to a vegetable soup that nourishes your mind, body, and soul…
PrintSlow Cooker Dill and Veggie Soup
- Category: Soup
- Cuisine: American
Ingredients
6 cups Vegetable Broth
1 1/2 cups Dry Chickpeas (uncooked, rinsed)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Carrots (medium, peeled and diced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 stalks Celery (diced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Sea Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cups Kale Leaves (chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup Fresh Dill (stems removed, chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups Organic Coconut Milk (canned)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Apple Cider Vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Nutritional Yeast⠀⠀⠀
Instructions
1. Pour the vegetable broth into the slow cooker and set to high while you prepare the remaining ingredients.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Add the chickpeas, carrot, celery and salt. Continue to cook on high for 4 hours, or set to low for 8 hours.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Stir in the kale, dill, coconut milk, apple cider vinegar and nutritional yeast. Adjust the salt as needed and cook for another 10 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Divide into bowls and enjoy!
Notes
Need More Carbs?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in cooked rice or quinoa before serving.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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No Coconut Milk?⠀⠀⠀⠀⠀⠀
Use almond milk, cashew milk, oat milk or cream instead.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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No Chickpeas?⠀⠀⠀⠀⠀⠀⠀⠀
Use white navy beans, red kidney beans, black beans, diced chicken or meatballs instead.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Storage Tip:⠀
Refrigerate in an airtight container up to 5 days, or freeze if longer.⠀⠀⠀⠀⠀⠀⠀⠀⠀