Crock Pot Sweet Potato + Quinoa Soup

Warm up with this Wildly Nutritious, Simple, Crockpot meal!
Makes about 6-8 servings

Ingredients:

• 2 large sweet potatoes, peeled and cut into bite sized cubes
  
• 1 large yellow onion, diced
  
• 8 cups bone broth, or water
  
• 1 can chickpeas, rinsed and drained
  
• 1 tsp. ground coriander
  
• 1.5 inch piece fresh ginger, peeled, and minced
  
• 2 fresh garlic cloves, minced
  
• 4 sprigs fresh thyme
  
• 1/2 cup dry quinoa, rinsed and drained
  
• sea salt and fresh ground pepper
  
• 1 can cannellini beans, rinsed and drained
  
• 1/3 cup dried apricots, diced

Optional Topping Ideas:

• 1/4 cup roasted pistachios, chopped
• 1 green onion, sliced

Instructions:

In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa.

Pour in 8 cups of broth, then cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low.

In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth.

Remove thyme sprigs.

If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper.

Stir well to combine and cook for an additional 10-15 minutes.

Ladle the soup into bowls and top with chopped pistachios and green onion.

Enjoy!

❤Rachel

Clean Eating Crock Pot Sweet Potato + Quinoa Soup Recipe

February 15, 2018

by Rachel Maser - CleanFoodCrush

Category Dinner Food Prep

Ingredients

• 2 large sweet potatoes, peeled and cut into bite sized cubes
• 1 large yellow onion, diced
• 8 cups bone broth, or water
• 1 can chickpeas, rinsed and drained
• 1 tsp. ground coriander
• 1.5 inch piece fresh ginger, peeled, and minced
• 2 fresh garlic cloves, minced
• 4 sprigs fresh thyme
• 1/2 cup dry quinoa, rinsed and drained
• sea salt and fresh ground pepper
• 1 can cannellini beans, rinsed and drained
• 1/3 cup dried apricots, diced

Optional topping ideas:

• 1/4 cup roasted pistachios, chopped
• 1 green onion, sliced

Instructions

1. In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa.
2. Pour in 8 cups of broth, then cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low.
3. In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth.
4. Remove thyme sprigs.
5. If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper.
6. Stir well to combine and cook for an additional 10-15 minutes.
7. Ladle the soup into bowls and top with chopped pistachios and green onion.

© 2023 © Copyright CleanFoodCrush ® LLC 2014-2022 - Rachel Maser - CleanFoodCrush.com

Leave a Comment Below:

Related Posts :

Taco Salad Bowls with Creamy Cilantro-Lime Dr...

Beef Fried Cauliflower Rice

Best Ever Air Fryer Salmon

Veggie-Packed Turkey Bean Soup