Cindy's Snappy Sensational Superfood Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes

Ingredients

3 yellow potatoes (such as Klondike Goldust®), cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large carrots, chopped
2 turnips, diced
3 cloves garlic, minced
¾ cup dry lentils
water, or amount to cover
¼ teaspoon chopped fresh basil
1 teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground ginger
sea salt and ground black pepper to taste

Nutrition Info

517.6 calories
carbohydrate: 99.8 g
cholesterol: : -
fat: 2.4 g
fiber: 34.1 g
protein: 29.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 440.4 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.

  2. In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper, stir into the slow cooker.

  3. Cover the cooker, and cook on High for 8 hours.

Recipe Yield

2 servings

Recipe Note

A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice.

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