Is it too early for a bowl of this yummy soup?
What better way to start off my two-week holiday vacation than with a great breakfast and a tempting a vegetable soup that I actually set up last night after I got home from the theater. In fact, all I could think of before I got home was getting a soup going so I could have something warm and wonderful throughout the weekend.
It took me exactly 2o minutes to prep and get everything going in the slow cooker. (As you can see, I’ve got my breakfast in the wings ready to go into the microwave after I chop up a quick apple, sprinkle some nutmeg and cinnamon into the bowl and add 1/4 cup POM juice and 3/4 cup water and cook on high for 4 min then let sit for 30, stir and cook an additional 2 min … then I will add one ounce of walnuts! YUM).
- 1-1/2 quarts vegetable broth
- 1 quart water
- 1/2 cup nutritional yeast
- 1 cup chopped celery
- 1 cup baby carrots, each one cut in two
- 2 cups of pre-chopped cabbage
- 2 cups frozen broccoli
- 1 cup frozen cauliflower
- 1 cup frozen pre-cooked lentils
Put all the ingredients into a large slow cooker (mine is a 7-qt). Place on low for 10 hours. You will be checking on it as soon as you hop out of bed in the morning; if you can sleep though the lovely smell it is making throughout the house during the night. In the morning, check on vegetable tenderness status. Place on warm and wait for lunch … if you can!
I have to tell you, if you don’t have a slow cooker in your house, please let Santa know that you really would like one. It is truly one of the best tools to own in your own healthy kitchen. Trust me.