Slow Cooker Sweet Potato Soup
Try this Slow Cooker Sweet Potato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1 cup chopped onion
- 2 cloves of garlic crushed
- 2 cups packed baby spinach
- 5 cups low sodium vegetable broth
- 2 stalks of celery chopped
- sea salt and ground black pepper to taste
- 1 tsp dried tarragon
- 3 med/large sweet potatoes peeled and chopped
- 1 cup of plant milk (i use rice milk)
- 1 tsp mccormick pinch perfect salt free seasoning
- 6-8 tbs sliced almonds
- Carbohydrate 2.90388666877215 g
- Cholesterol 0 mg
- Fat 0.0729066666892094 g
- Fiber 0.680733351295955 g
- Protein 0.602103333581303 g
- Saturated Fat 0.0193810000094679 g
- Serving Size 1 1 -8 (38g)
- Sodium 9.02866666756837 mg
- Sugar 2.2231533174762 g
- Trans Fat 0.0238536666729786 g
- Calories 13 calories
Add broth, sweet potatoes, onion, celery, and garlic to a 4-quart slow cooker.Cook on low for 8 hours or high for 5 hours (or until potatoes are soft). *Turn off slow cooker and add plant milk, tarragon and Pinch Perfect Seasoning and blend 1-2 minutes with an immersion blender until soup is smooth. **Stir in baby spinach, cover and let sit for 20 minutes until spinach is soft.Ladle into soup bowls.Sprinkle each bowl with 1 tbs sliced almonds, sea salt and ground black pepper to taste.
