Autumn Harvest Veggie Soup From Vegan Slow Cooking

Autumn Vegetable Harvest Soup SimpleFitVegan

WEBOct 16, 2019 · P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long …

1. Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp of olive oil and let it get hot, about 30 seconds. Add onion and garlic. Cook for 1 minute.
2. Add butternut squash, potatoes, and carrots. Add 1 tbsp of olive oil. Cook for 5 minutes stirring often.
3. Add vegetable stock, water, thyme sprigs, salt, pepper, allspice, and nutmeg. Cover the pot, bring to a boil. Boil for 10 minutes.
4. Add orzo and cover the pot. Turn the heat down to medium down and cook for 5 minutes. To check whether the vegetables are fully cooked, scoop 1 tbsp of vegetables on a plate. Using a small knife cut through the vegetables. If vegetables cut through easily then they are fully cooked.

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2 Quart Slow Cookers and an Autumn Harvest Veggie …

WEBDec 5, 2015 · Instructions. Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours. Before serving, …

1. Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours.
2. Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.

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Harvest Vegetable Soup {Vegan} Healthy Seasonal Recipes

WEBOct 11, 2022 · Step 1: Saute Vegetables. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, …

1. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.
2. Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes. Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.
3. Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove rosemary sprig before serving.

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