recipes · Soups · Uncategorized

Pumpkin Leek Soup

Pumpkin Leek Soup

INGREDIENTS:

1 can pumpkin

1 whole leek 

5 large carrots 

5 celery stalks 

1 pack mushrooms

1 lemon

2 tbsp ghee or coconut oil

1 tbsp cumin

1 tbsp coriander 

1 tbsp rosemary

Sea salt and black pepper to taste

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 blender, add ghee/coconut oil, and lemon juice (you will probably have to do this in two batches).

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

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

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