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Authentic, Crockpot, In the Kitchen, Paleo Recipe, Recipe, slow cooker

>Slow Cooking: Roasted Vegetable Soup

>{Ingredients}:
3 tbsp extra virgin olive oil or spray
1 small butternut squash, peeled, seeded and cubed
2 large carrots, peeled and cubed
2 large parsnips, peeled and cubed
1 yellow onion, chopped
4 cloves garlic, peeled
2 sweet potatoes, peeled and chopped
1 apple, peeled, cored and chopped
Sea Salt and fresh ground pepper
4 cups chicken or vegetable stock
4 cups water
2 bay leaves
1 tsp fresh grated ginger
1 allspice berry (or 1/8 tsp ground allspice)
Handful fresh basil and cilantro
Cilantro, basil or other herb stems

{Method}

  1. Preheat oven to 400 degrees. Toss butternut squash, parsnip, carrots, onion, garlic, sweet potatoes and apple with salt, pepper and olive oil (or spray) in a roasting pan. Roast for 45 minutes. Mix the veggies once during the roasting time. 
  2. While the veggies are roasting, pour the stock and water into your slow cooker and turn on High. 
  3. In a spice bag, combine a handful of herb stems, bay leaves, and allspice. Add to slow cooker. 
  4. Once veggies are roasted, add to the slow cooker. Cook on low for 8 hours or high for four.

{This is a lighter, herbecous, Springy version of my Slow Cooker Butternut Squash Soup. It’s a great way to use up leftover bits of vegetables. You can use just about anything. Often, if I know I’m going to be making this soup and I’m using my oven a day or two before, I’ll go ahead and roast the veggies and toss them in a freezer bag to throw directly in the slow cooker. It can easily be grain free, dairy free and paleo friendly. This is a great recipe for those random Spring days that turn cold, wet or windy.}

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About ThatArmyWife

I am an Army Wife, mom,equestrian, animal lover, and photographer.

Discussion

One thought on “>Slow Cooking: Roasted Vegetable Soup

  1. >This soup sounds perfect for a cold day.

    Posted by JDaniel4's Mom | March 30, 2011, 6:03 pm

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