Immune Boosting Crockpot Soup Recipes

Immune Boosting Crockpot Soup Recipes
2.10.2017

Ash and I had a ball this weekend cooking soup in the crockpot. These two recipes are delicious and insanely healthy as well! As the cooler weather approaches, your body shifts to craving warmer, heartier foods. Listen to your body and feed it nutritiously :)

Andrea’s Carrot Ginger Soup

  • 2 lbs of carrots, cut into pieces
  • 1 medium yellow onion, cut into pieces
  • 4 tbsp of fresh ginger, minced
  • 1 (14 oz) can coconut milk
  • 4 cups of vegetable stock
  • 1 tbsp fresh tumeric
  • 1 tbsp curry powder
  • Salt and pepper to taste

Throw all of the ingredients into a crock pot except for the coconut milk. Cook on high for 8 hours. After cooled, put in blender with coconut milk and blend until smooth. Season with red hot chili flakes for a kick.

Ashlyn’s Quinoa Veggie Stew

  • 1 cup cooked Quinoa
  • 1, 14.5 oz can of diced tomatoes
  • 1, 15 oz can white beans (or any beans)
  • 1 medium yellow onion diced
  • 3 garlic cloves, minced
  • 4 cups of vegetable stock
  • 1 bunch of kale, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 2 bay leaves

Put all ingredients in crock pot (except kale) plus 2 cups of water. Cook on low for 7-8 hours or on high for 3-4 hours. Stir in kale until wilted (about 10 minutes).

We wish you a happy, healthy transition into the cooler seasons :)


Andrea Rodgers

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