Veggie Soup Recipe
This soup is chunky and hearty, but, like most of my recipes, very low in fat. If you, like me, require some fat in your meals, I recommend adding croutons and/or cheese cubes (like in the picture) or at least some olive oil. Feel free to throw in whatever veggies you have in the fridge, I just buy whatever looks good and is at least somewhat local.
You may notice that all of my recipes are suspiciously missing tomatoes, potatoes, bell peppers, and a few other things. While I am often on different restricted diets, I do have some constant food sensitivities. These are the entire nightshade family, plus peanuts and walnuts. You are welcome to throw these things in when you cook, I just don't.
You may notice that all of my recipes are suspiciously missing tomatoes, potatoes, bell peppers, and a few other things. While I am often on different restricted diets, I do have some constant food sensitivities. These are the entire nightshade family, plus peanuts and walnuts. You are welcome to throw these things in when you cook, I just don't.
Ingredients
1 small green cabbage
1 small bunch celery
2 or 3 parsnips
3 or 4 carrots
1-2 cups mushrooms
2 cloves garlic
1 tsp thyme
1 tsp sage
1 tsp oregano
2 Tbsp mushroom-based boullion (use any kind you like or broth or whatev)
8 cups water (again, or broth)
Chop everything up, throw it in the slow cooker. I cooked it on high for 4 hours and then on low overnight. Garnish with croutons, cheese, parsley if you like. Enjoy!
1 small green cabbage
1 small bunch celery
2 or 3 parsnips
3 or 4 carrots
1-2 cups mushrooms
2 cloves garlic
1 tsp thyme
1 tsp sage
1 tsp oregano
2 Tbsp mushroom-based boullion (use any kind you like or broth or whatev)
8 cups water (again, or broth)
Chop everything up, throw it in the slow cooker. I cooked it on high for 4 hours and then on low overnight. Garnish with croutons, cheese, parsley if you like. Enjoy!
