recipes · Soups · Uncategorized

Carrot Cabbage Soup

Carrot Cabbage Soup

INGREDIENTS:

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

INSTRUCTIONS:

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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