The Anti-Inflammatory Diet Slow Cooker Cookbook: Prep-and-Go Recipes for Long-Term Healing by Madeline Given NC

Author:Madeline Given NC [Given NC, Madeline]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-10-16T07:00:00+00:00

Spiced Sweet Potato & Almond Soup

CORN FREE | DAIRY FREE | EGG FREE | GLUTEN FREE | SOY FREE | SUGAR FREE | VEGAN

The flavor combinations in this soup are a tad unexpected but decidedly yummy! Almond butter is a great alternative to the often-inflammatory peanut butter, which can contain naturally occurring molds that can induce inflammation even if you aren’t specifically allergic to peanuts.

SERVES 4 TO 6

Prep time: 15 minutes or fewer

Cook time: 6 to 8 hours on low

4 cups vegetable broth, plus more if needed (see Tip)

1 (15-ounce) can diced tomatoes

2 medium sweet potatoes, peeled and diced

1 medium onion, diced

1 jalapeño pepper, seeded and diced

½ cup unsalted almond butter

½ teaspoon sea salt

½ teaspoon garlic powder

½ teaspoon ground turmeric

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

Pinch ground nutmeg

½ cup full-fat coconut milk

1. In your slow cooker, combine the broth, tomatoes, sweet potatoes, onion, jalapeño, almond butter, salt, garlic powder, turmeric, ginger, cinnamon, and nutmeg.

2. Cover the cooker and set to low. Cook for 6 to 8 hours.

3. Stir in the coconut milk after cooking.

4. Using an immersion blender, purée the soup until smooth and serve.

COOKING TIP: If you prefer a thinner soup, add a little more vegetable broth until you reach your desired consistency.

Serving Size: 4 servings

Per Serving: Calories: 358; Total Fat: 23g; Total Carbs: 34g; Sugar: 11g; Fiber: 7g; Protein: 7g; Sodium: 1,066mg

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.