Crockpot Fall Vegetable Soup
Yield: 6-8 servings
Prep time: 15 min.
Cook time: 8 hrs.
Total time: 8 hrs. & 15 min.
This recipe was shared with Dr. Rathod by a friend from a book where it was titled “Liver Rescue Broth”. It was delicious and wholesome and became a staple in her kitchen. She's revised the recipe to make it her own, by not tossing the vegetables, making this a filling meal rather than a broth, and the addition of fresh lemon and a splash of cayenne to give this soup well-rounded flavor. Bon appétit!
Ingredients:
To the crockpot add:
1 bunch celery, cut into 1” pieces, chop and include the leaves
6 carrots, scrubbed and diced, no need to peel when organic
1 butternut squash, peeled and diced (may sub hubbard squash, acorn squash or even pumpkin)
6-8 garlic cloves, peeled and crushed
1 cup burdock root or parsnips, peeled and diced
1 inch turmeric root, minced or grated
1 inch ginger root, minced or grated
1 cup cilantro with stems, chopped
1 cup parsley with stems, chopped
1 apple skin-on, cored and chopped - use green apple to give slightly tart taste- optional
1 cup mixed mushrooms for a wonderful umami flavor and immune boosting properties
Filtered water to cover all veggies - around 8-12 cups water or whatever the size of your crockpot will allow (you can always add fresh water when heating)
Directions:
Cook on low for 8 hours or overnight. Cool and refrigerate for the week. Enjoy large bowls reheated over the stovetop, if possible.
Garnish with more herbs, lemon or cayenne and more water or broth, if you like me, love the golden liquid.
To make a cream style soup, blitz one cup of soup with one cup of any nut milk, especially unsweetened almond or cashew milk. Bring to a quick boil and garnish.
Note: If using dried mushrooms, soak in warm water for 30 minutes, drain and rinse before adding to your crockpot. Straining it removes the sand and grit.
