Slow Cooker Cajun Vegetable Soup
This recipe is bursting with flavour and is a great change to traditional soups. It’s a wonderful recipe to add to your meal prep efforts so you have easy grab and go solutions when the week gets busy.
¾ cup raw cashews, soaked in water
6 cups vegetable broth
4 cloves garlic, minced
1 yellow onion, diced
3 carrots, finely chopped
1 red bell pepper, diced
1 ½ cups sweet potato, peeled and diced small
2 celery stalks, diced
1 can diced tomatoes, with juices
1 tbsp. Cajun spice
salt & pepper to taste
1-2 cups baby spinach
1 can chickpeas, drained and rinsed
Soak cashews in water overnight or for at least 3 hours.
In a blender combine the soaked and drained cashews with 1 cup of vegetable broth and blend until smooth.
In the slow cooker put the carrots, peppers, sweet potato, celery, diced tomato, remaining 5 cups of vegetable broth, cashew cream, and cajun spice.
Set slow cooker on for 4 hours.
During the last 30 minutes add the spinach, chickpeas and season with salt and pepper.
Enjoy immediately or freeze in 2 cup containers for lunch all week.
Recipe created for well&tight by Holistic Nutritionist Allison Madigan