This recipe is: gluten free, oil free, corn free, plant based, vegan
1 celery heart
3 medium carrots
1 red onion
1 yellow onion
3 medium potatoes
3 cups chopped collard greens
1 cup chopped cilantro
4 – 6 cloves minced garlic
2 inches garlic root
2 inches turmeric root
1 large can (15oz) coconut milk
Salt, pepper, dill weed, basil, and oregano
Wash all ingredients well. Cut celery, carrots, potatoes, and onions into bite sized pieces. Add to slow cooker.
Cut ginger and turmeric root in half the long way and mince the garlic. Add these ingredients along with coarsely chopped collard greens and cilantro.
Lastly, season to taste. I used salt, pepper, dill weed, oregano, and basil.
Cover vegetables with water, add lid, and allow to simmer on low for 6 – 8 hours.
Mix up the flavors in this easy to make vegetable soup! Substitute spinach for collared greens or sweet potatoes for regular potatoes. You can also add tomato paste for a creamy red broth, and pasta, rice, or millet for a heartier meal.
Follow me on Instagram