VEGAN CROCK POT SOUP RECIPES

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CROCK POT VEGAN MULLIGATAWNY SOUP RECIPE - LOW-CHOLESTEROL ...



Crock Pot Vegan Mulligatawny Soup Recipe - Low-cholesterol ... image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

  • Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
  • Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
  • Add yams, parsnips and apples.
  • Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
  • About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
  • Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
  • Taste and adjust salt, and other spices.
  • Add back in vegetables and cook for another 30 minutes to meld flavors.

Nutrition Facts : Calories 272.1, FatContent 2.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 310.6, CarbohydrateContent 55.8, FiberContent 11.2, SugarContent 7.9, ProteinContent 7.8

CROCK POT VEGAN POTATO AND LEEK SOUP - 10 INGREDIENT VEGAN



Crock Pot Vegan Potato and Leek Soup - 10 Ingredient Vegan image

A flavorful, creamy soup made easy with the Crock-Pot!

Provided by Gina

Prep Time 10 minutes

Cook Time 360 minutes

Yield 4

Number Of Ingredients 8

1 Small yellow onion (diced)
3 Leeks (Clean and prepped (see blog post for instructions))
3 Large Russet potatoes (Peeled and diced)
3 Cloves garlic
1 Can Coconut milk
5 Cups Reduced sodium vegetable broth
1 1/2 Tsp Dried Thyme
1/2 Tsp Dried Coriander

Steps:

  • Clean and prep the leeks according to the direction in this blog post. Add the ingredients to the Crock-Pot and cook on low for 6 hours or until the potato is tender.
  • Use an immersion blender to make the soup thick and creamy.

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