A comforting fall soup that is made simple by cooking in the crockpot!
1 large organic onion, chopped
1 – 3” piece wakame
4 – 5 organic yams, peeled and chopped
1 tbsp. sea salt
1 medium organic squash, peeled and chopped
2 tbsp. tamari
2 cloves organic garlic, chopped
6 cups water
1 tbsp. chopped organic ginger
1/2 tsp nutmeg
2 cups rice/soy milk blend or cream
2 organic apples, peeled and chopped
1 cup toasted walnuts (optional)
Throw everything except the milk and walnuts into the crockpot. Cook until tender, about 4 hours on HIGH or 6 hours on LOW. Once tender, puree until smooth. Add milk and warm until heated through. Serve with toasted walnuts on top. Option: Place a dab of sour cream on top of soup and then toasted walnuts.
Katie Mitton
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
