Crockpot Vegetarian Borscht

Crockpot Vegetarian Borscht

Crockpot Vegetarian Borscht

Ingredients:

2 bunches red beets

3/4 lb red potatoes

1 large yellow onion

4 cups vegetarian broth

1 plum tomato (seeded)

3 cups green cabbage (shredded finely)

1/4 cup fresh dill, with extra reserved for garnish

1 Tablespoon red wine vinegar

2 Tablespoons lemon juice

Lemon wedges for garnish

Non-Fat Greek yogurt, optional (I always use this instead of sour cream, but you can use whichever you like… or not at all)

Directions:

1. Remove tops from and peel beets. If the beets are larger than two inches, halve them.

2. In the following order place beets, potato, onion, tomato, and broth into the crockpot.

3. Cook on high heat for 4 hours or low heat for 8 hours.

4. Using a blender or food processor, blend the soup until smooth. Please do this in small batches and take care not to burn yourself. The soup will be quite hot.  Put the processed soup back into the crockpot and mix in the cabbage.

5. Cook in the crockpot on high for an additional 45 minutes.

6. Add the 1/4 cup dill, red wine vinegar and lemon juice.

7. Serve with a dollop of the non-fat Greek yogurt and a sprig of dill.

Crockpot Paleo Butternut Squash Soup

I am not into the paleo diet.
Being vegetarian, it would be difficult undertaking.
However, this is one recipe that is Paleo, healthy, vegetarian, and delicious.

1 large butternut squash (approximately 6 cups cubed)
1 3/4 cup coconut milk.
2 cups of vegetable stock (I made my own)
1 granny smith apple, cored, and cubed.
2 carrots, chopped into 1 inch sections
1 tsp ground cinnamon
1 tsp ground nutmeg
(makes about 2 quarts of soup)

1. Throw all of the ingredients into the crockpot and cook on LOW for 4 to 6 hours.
2. Purée using a blender or food processor (You might want to allow it to cool a little before doing this step)
2. Enjoy!

Paleo Butternut Squash Soup

Ingredients before I say goodnight!

Super Easy Crockpot Vegetable Broth

This is the base I use for all of my soups. It is light, easy, and delicious!

1 T. Olive Oil or Coconut Oil
2 medium, yellow onions, roughly chopped
2 large carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 garlic gloves, unpeeled and crushed
1/4 cup chopped fresh parsley
2 bay leaves
1/2 tsp. crushed black pepper
8 cups water
2 tsp. liquid aminos (use can also use tamari or soy sauce)
1/2 tsp. salt (optional, I usually do not bother)

1. Drizzle the oil on the bottom of a 4-6 quart slow cooker.
2. Add the ingredients to the crockpot, liquids last.
3. Cover and cook on low for 8 to ten hours.
4. Allow stock to cool for a couple of hours.
5. Strain cooled stock through a fine, mesh sieve into a container.
6. Stock can be stored in tightly sealed container for a few days in the fridge or up to 3 months in the freezer.