recipes · Soups · Uncategorized

Carrot Cabbage Soup

Carrot Cabbage Soup


6-8 large carrots

1/2 head cabbage

1 whole leek

1 cup mushrooms 

1/2 lemon (juice only)

1 tbsp. coriander 

1 tbsp. cumin

1 tsp. turmeric

1 tsp. sea salt

2 tbsp ghee or coconut oil

Filtered water

1. Chop and place all vegetables into a slow cooker.

2. Add all spices. 

3. Add filtered water (enough to cover 3/4 of the vegetables).

4. Cook for 4 hours at high setting or 6 hours at low setting. 

5. Put cooked vegetables and liquid in a high speed blender, add ghee/coconut oil, and lemon juice (you will probably have to do this in two batches).

5. Blend until a thick and creamy purée is formed. 

6. Jar any extra soup, store in the fridge and use within the week. 


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