You know how I feel about soup: we should eat it once a day in the cooler temperatures. If you have broth and a slow cooker, you have the makings for a low prep, nutritious and filling meal any day of the week.
Tougher vegetables like potatoes or squash, take on a delicious tenderness when allowed to simmer.
Through in a good base of either bullion cubes + water, or homemade broth, plus your vegetables of choice. I did squash, carrots, and onions in this one that was our Thanksgiving first course.
Pulsing the contents about 10 minutes before you serve (with a hand-mixer or transferring to a food processor) can give a clear broth more texture.
Insane to think countless of heroes who tackled this day entirely on their own, working from dawn to meal time. Here’s to making thanksgiving a wonderful time to share – also in the work! Missing those whose tables I’ve shared on this day, my now favorite of holidays. We began our night with slow cooker butternut squash soup and roasted chickpeas. Highly recommend! #nomnomnom #thanksgiving2014 #soup #veggies #gratitude
[…] know I love soup and curry: this was the ideal combination. Can’t wait to try over rice the second time […]