Slow Cooker Root Vegetable Soup with Kale
Red Pepper Hummus Crispbread
Ingredients
- 1 lb parsnips, peeled and cut into 1-inch chunks
- 1½ lb sweet potatoes, peeled and cubed
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 onion, diced
- 2½ Tbsp nutritional yeast
- 1 Tbsp chili powder
- 6 cups low-sodium vegetable broth
- 1 (28-oz) can crushed tomatoes
- 4 cups chopped kale
Instructions
- Combine all ingredients except kale in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours or until vegetables are tender.
- Stir in kale; cover and cook 30 minutes or until kale is tender.
Side Dish Ingredients
- 1 cup roasted red pepper hummus
- 12 slices multigrain crispbread
Side Dish Instructions
- Spread hummus on crispbread; serve with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
259
|
163
|
422
|
| Fat (g) | 1 | 7 | 8 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 9 | 7 | 16 |
| Carb (g) | 56 | 22 | 78 |
| Fiber (g) | 14 | 7 | 21 |
| Sodium (mg) | 592 | 297 | 889 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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