Slow Cooker Sweet Potato Soup

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Slow Cooker Sweet Potato Soup

Prep Time 15

Cook Time 5 20

Total Time 5 35

Servings -8

Ingredients

5 cups low sodium vegetable broth
3 large sweet potatoes peeled and chopped
1 cup onion chopped
2 stalks celery chopped
2 cloves garlic crushed
1 cup plant milk (I use cashew or coconut milk)
1 tsp. dried tarragon
1 tsp. McCormick Pinch Perfect Salt Free Seasoning
2 cups baby spinach
6-8 Tbsp. sliced almonds
sea salt and ground black pepper to taste

Instructions

Add broth, sweet potatoes, onion, celery, and garlic to a 4-quart slow cooker.
Cook on low for 6-8 hours or high for 3-5 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.

Notes

*If you do not have an immersion blender, carefully ladle 1/3 of the soup into a blender and mix until smooth. Pour mixture into a warm holding pot and repeat until all of the soup is blended, then return mixture to the slow cooker.

**If you are short on time, add the broth, sweet potatoes, onion, celery, and garlic to an Instant Pot and cook on the Soup pressure cooker setting for 20 minutes. Allow the pressure to release naturally (about 30 minutes) - then follow steps 3-6 above.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition