I was hanging out at my friend-girls blog and she shared a really easy recipe for a delicious soup. The fact that her soup used some fall/winter seasonal produce and it looked super easy to prepare, made me want to make it even more.
Of course i added a few additional things and cooked it in the crock pot so that i could let the soup broth simmer awhile and be free to chase babies and teach school.
Give this soup a go and put your own spin on it as well. If you try it, let me know how yours turns out. I know you won’t be disappointed. Enjoy 😉
3 cloves garlic, smashed
1 whole yellow onion, chopped
2 tsp. black pepper
1 tsp. turmeric
½ cayenne pepper
1 32oz container, vegetable broth
32oz filtered water
1 Japanese sweet potato, cubed
1 large yellow potato, cubed
2 carrots, sliced
1 cup shitake mushrooms, roughly chopped
2 cups baby bella mushrooms, roughly chopped
1 bunch of curly kale, finely chopped
1 pack Chinese Noodles (Kelp Noodles work best but my local box chain grocery store doesn’t carry kelp noodles)
Add celtic sea salt to taste
In a large crock pot medium heat, add smashed garlic and chopped onion. Add black pepper, turmeric and cayenne and stir to coat onion mix. Next, add broth and filtered water. Cook on highest setting in crock pot. Bring to a boil and then reduce heat and let simmer about 30 minutes to an hour.
Return high heat and add potatoes and carrots to broth mixture and let cook until potatoes are just about tender. Next add mushrooms and kale and asian style noodles (or kelp noodles if using). Once noodles are cooked, remove soup from heat and serve immediately. Eat and enjoy!