Minestrone Soup
Minestrone Soup
Print Recipe
  • CourseMain Dish
Servings Prep Time
6-8 8 hours
Servings Prep Time
6-8 8 hours
Minestrone Soup
Minestrone Soup
Print Recipe
  • CourseMain 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
  1. Place the coconut oil in the bottom of slow cooker or a pressure cooker.
  2. Add the prepared sweet potatoes, carrots, celery, courgette, shallots, and garlic to the slow cooker.
  3. Pour in the organic chicken/vegetable broth.
  4. Add the entire can of diced tomatoes, the spinach, oregano, basil, parsley, cayenne, salt.
  5. 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.
  6. Remove bay leaves before serving.
  7. Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.
  8. Enjoy!