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Hearty Rosemary Vegetable Soup

I dub theeee homemade soup the ultimate isolation comfort food. This soup is a cross between a soup and a stew. I like my soups nice and thick and hearty and this one turned out perfect.

To be completely honest I didn’t make this recipe with the intentions of blogging it or putting it on my site buttt… It turned out so well I just had to share.

There is a secret recipe to this soup though. Not all will have this ingredient but if you do it really takes the soup to a new level. Adding a little source of fat to any broth type of soup will give it a hint of creaminess and bring out the other flavours as well if salted just right.

What is my secret ingredient you ask?

This fourth and heart Himalayan pink salt grass fed ghee butter. Sooo delicious!

If you don’t have this product you can replace with any other margarine or butter.

This is a great and easy slow cooker meal that is super comforting for the whole family to enjoy!

Serves 6 big bowls

Cals per serving 260

Carbs 40g

Fat 9g

Protein 10g

Ingredients:

3 medium russet or white potatoes

5 medium carrots

½ cup lentils

1 can chickpeas

4 tsp oxo chicken in a mug (or 4 cups chicken stock instead of water)

4 cups water

2 tbsp rosemary

Salt and pepper to taste

2 tbsp ghee

Chop potatoes and carrots into little cube sized pieces. Place into a slow cooker along with either water and chicken in a mug OR chicken stock. Add chickpeas and rosemary and stir. Set slow cooker for 7 hours on medium to low setting. Stir every couple hours if you can. One hour prior to the soup finishing add lentils and stir. Once the soup is finished and veggies are tender melt the ghee butter in and salt and pepper to taste.

Enjoy!!!

By frecklefit

Health and fitness enthusiast. Believer in seeing all things as energy. Mission to inspire and transfer positive energy to elevate peoples lives. Actively practicing autosuggestion and manifestation.

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