Ingredients
- 2 tbsp organic virgin coconut oil
- 1 Yellow Sweet Potato diced
- 1 cup carrots diced
- 2 Celery Stalks diced
- 2 Courgette Squash diced
- 2 Shallots diced
- 2 cloves garlic minced
- 7 dl Organic Chicken or Vegetable Broth
- 7 dl can Diced Tomatoes w/ Juice
- 1/2 cup Frozen Spinach (no need to thaw)
- 2 bay leaves
- 2 tsp Oregano
- 1 tsp basil
- 1 tsp Parsley
- 1/4 tsp cayenne pepper
- 1/4 tsp Himalayan Crystal Salt
Servings:
Instructions
- Place the coconut oil in the bottom of slow cooker or a pressure cooker.
- Add the prepared sweet potatoes, carrots, celery, courgette, shallots, and garlic to the slow cooker.
- Pour in the organic chicken/vegetable broth.
- Add the entire can of diced tomatoes, the spinach, oregano, basil, parsley, cayenne, salt.
- Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours or use the Soups/Stew setting on the Instant Pot.
- Remove bay leaves before serving.
- Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.
- Enjoy!
