{new} Crock Pot Sweet Potato + Quinoa Soup {Warm up with this wildly nutritious,…

{new} Crock Pot Sweet Potato + Quinoa Soup {Warm up with this wildly nutritious, Simple, Crockpot meal!}
makes about 6-8 servings

2 large sweet potatoes, peeled and cut into bite sized cubes
1 large yellow onion, diced
8 cups bone broth, or water
1 can chickpeas, rinsed and drained
1 tsp. ground coriander
1.5 inch piece fresh ginger, peeled, and minced
2 fresh garlic cloves, minced
4 sprigs fresh thyme
1/2 cup dry quinoa, rinsed and drained
sea salt and fresh ground pepper
1 can cannellini beans, rinsed and drained
1/3 cup dried apricots, diced
Optional topping ideas:
1/4 cup roasted pistachios, chopped
1 green onion, sliced
In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa. Pour in 8 cups of broth, then
cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low.
In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth.
Remove thyme sprigs.
If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper.
Stir well to combine and cook for an additional 10-15 minutes.
Ladle the soup into bowls and top with chopped pistachios and green onion.



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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