Slow Cooker Coconut Red Curry Vegetable Soup (Gluten-free Vegan)serves 6-8this is the slow cooker that I use1 onion, diced2 leeks, cleaned and trimmed, white and light green parts only, halved and thinly sliced4 cloves garlic, minced1 3-inch piece of ginger, peeled and minced1 small butternut squash, peeled, seeded and diced into 1-inch cubes (about 1 ½ lbs)1 lb parsnips, peeled and diced into 1-inch cubes6 cubs low sodium vegetable broth or stock (chicken broth will also work great)¼ cup red curry paste1 tablespoon gluten-free tamari or coconut aminos (or fish sauce)1 cup frozen peas1 bunch swiss chard, stems removed and roughly chopped1 can full fat organic coconut milkjuice from 1 limesea salt, to tastered pepper flakes, optionalOptional Toppings: fresh cilantrogreen onionssprouts Add all up the ingredients up to and including the gluten-free tamari (or fish sauce) to your slow cooker. If you wish to saute the onion, leeks, garlic and ginger first in a separate pan with some olive or coconut oil, you absolutely can do that. I personally prefer to make crock-pot cooking as simple and quick as possible – so I go all in. Give it all a good stir, to dissolve the red curry paste. Cook on high for 4 to 6 hours, or on low for 8 hours. Just before serving add the frozen peas, the roughly chopped swiss chard, the coconut milk and the fresh lime juice. Give it all a good stir to combine the coconut milk. Put the lid back on and give it a few minutes to cook the peas and wilt the swiss chard. Taste just before serving and adjust your seasonings, as necessary. Serve topped with fresh cilantro, green onions and or sprouts. Enjoy!
Tumblr: http://ift.tt/1HfmbKq
No comments:
Post a Comment