Slow 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.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Find it online: https://melharrisnutrition.com/slow-cooker-veggie-soup/