This recipe is plant based, vegan, gluten free, oil free
1 celery heart
2 medium carrots
2 sweet potatoes
1 red onion
1 yellow onion
1 small head broccoli
2- 4 cups baby spinach leaves
3 cloves minced garlic (or more, depending on taste)
1 small can tomato paste
1 large can coconut milk
1 cup per serving cooked gluten free pasta
Salt, pepper, oregano, sage, dill (to taste)
Peel and chop vegetables into bite sized pieces and add to slow cooker. Add minced garlic and seasonings.
Add 1 can tomato paste to a small mixing bowl. Add 1 cup boiling water and mix thoroughly. Add to soup. Cover the rest of the vegetables with water, stir, cover, and cook at desired slow cooker speed.
Add one large can coconut milk approximately 20 minutes before serving. Fold into broth until fully dissolved and simmer until ready to serve.
*Pasta – cook as directed on package. Add one cup cooked noodles per serving to hot soup after soup has been plated.
**For best results: do not add gluten free pasta noodles to the soup stock. They become mushy and do not hold up well. Store pasta separately and add to hot soup soup right before serving**
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