This slow cooker yams soup is really a savory, comforting soup that's full of fall tastes and scrumptious veggies. It's warm and creamy (as well as vegan and dairy-free!) and tastes scrumptious offered having a crusty grilled cheese sandwich for any warm winter dinner or simple lunch meal.
Thanksgiving is that this Thursday and when you have an entire range of people coming around, I believe present day recipe might be of great interest for you! It is a tasty one that will be easily prepared within the slow cooker, restricting the amount of dishes you need to do and which makes it simple to prep everything each morning so that you can enjoy time with the family all day long lengthy.
Sweet taters take center stage within this recipe for any comforting, stick-to-your-ribs healthy soup that can make all of your house smell fantastic because it cooks away all day long lengthy within the slow cooker.
I am unsure why it's taken me such a long time to interrupt out my crock pot this season, however it's out, I understand slow cooker foods is going to be happening quite frequently within our house because the temps outdoors still drop. I really like how a crock pot makes meal prep very simple and there is something so cozy about smelling your dinner prepare away all day long lengthy.
This fall, Silk is encouraging everybody to sign up inside a #MeatlessMondayNight challenge which crock pot yams soup is really a meatless, vegan and dairy-free recipe that's still filled with flavor and wonderfully satisfying. Sweet taters make the perfect supply of ascorbic acid, potassium and fiber so that you can feel better about returning for seconds of that one! We loved it for supper within our house together with a grilled cheese sandwich quietly.
Pair this soup having a grilled cheese sandwich, a side salad or some crusty bread and revel in!
4 cups peeled and chopped sweet taters
1 sweet onion, chopped
3 celery stalks, chopped
2 large celery, chopped
3 cups reduced sodium vegetable broth
1 cup Silk Unsweetened Almond Milk
1 teaspoon dried thyme
1 teaspoon fresh rosemary oil
1/4 teaspoon freshly ground pepper
1 teaspoon ocean salt
1/2 teaspoon parsley
- Mix all elements inside a crock pot and canopy. Prepare on high for 4 hrs or low for six to eight hrs.
- Blend soup by having an immersion blender (or pour right into a high-powered blender to combine).
- Serve immediately and revel in!