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Minestrone Soup
Minestrone Soup
Minestrone Soup
Print Recipe
Course
Main Dish
Servings
Prep Time
6-8
8
hours
Servings
Prep Time
6-8
8
hours
Minestrone Soup
Print Recipe
Course
Main Dish
Servings
Prep Time
6-8
8
hours
Servings
Prep Time
6-8
8
hours
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!
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