Inspiration from a Cold Day: Blended Harvest Soup in the Slow Cooker

See the magic happen! Vegetables still in crock on right, the blended version at left.
See the magic happen! Vegetables still in crock on right, the blended version at left.

Today is windy and cold at the house. I wanted a soup or stew that we could enjoy for a few days, and I also wanted to clean out the freezer a bit, which is filled with summer zucchini and squash bounty from neighbors.

Behold my new favorite thing: Blended Harvest Soup. This evolved through the day, starting this morning when I read one recipe entry on the McDougall recipe forum about using root vegetables. It was basically a roasted root vegetable recipe, super-easy and it sounded delicious. I adopted the spice formula from it (cumin, garlic powder, liquid aminos) and added a box of vegetable broth. I didn’t have strictly root vegetables per se, but I did have two bags of frozen vegetables and some frozen squash that needed to be used. I scrubbed some potatoes and roughly chopped them up, leaving the skins on. Threw those in the slow cooker and poured on the broth and used about 2 tablespoons of cumin. I added red pepper seasoning and set the slow cooker on high for four hours.

As expected, the vegetable blend started looking wimpy in the crock after a couple of hours (overcooked broccoli, anyone?) so I knew it wouldn’t be all that great as a stew. I decided to let the stew cool, then take it in portions in the blender. VOILA. After reading an entirely separate recipe on Oh She Glows, I decided to add Bragg’s Nutritional Yeast. It tastes perfect! This is a great, filling soup for a cold night.

Blended Harvest Soup

1 1/2 bags of frozen vegetable blend (broccoli, carrot, cauliflower, squash blends work really well for this)

3 large potatoes, cleaned and chopped

2 shallots or 1/2 of one yellow onion, diced (before adding to slow cooker, I add water to the diced onion and nuke it for about a minute to soften)

1-quart box low-sodium vegetable broth

2 tablespoons cumin

1/4 cup or less Bragg’s Liquid Aminos

Dash of red pepper flakes for heat

5 tablespoons nutritional yeast

Cook the vegetables, cumin, red pepper flakes, liquid aminos, shallots and broth in the slow cooker on high until they look slightly overcooked. Let the mixture cool (20 minutes should do it), then start adding a cup at a time slowly into blender with a sprinkling of the nutritional yeast until you’ve used it all and blended entire mixture. Enjoy!

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2 thoughts on “Inspiration from a Cold Day: Blended Harvest Soup in the Slow Cooker

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