Slow Cooker Root Vegetable Soup with Kale
Red Pepper Hummus Crispbread
Ingredients
- ½ lb parsnips, peeled and cut into 1-inch chunks
- ¾ lb sweet potatoes, peeled and cubed
- 1 cup sliced carrots
- 1 cup sliced celery
- ½ onion, diced
- 1½ Tbsp nutritional yeast
- 1½ tsp chili powder
- 3 cups low-sodium vegetable broth
- 1 (14.5-oz) can diced tomatoes
- 2 cups chopped kale
Instructions
- Combine all ingredients except kale in a 3-or 4-quart slow cooker.
- Cover and cook on LOW 8 hours or until vegetables are tender. Stir in kale; cover and cook 30 minutes or until kale is tender.
Side Dish Ingredients
- ½ cup roasted red pepper hummus
- 6 slices multigrain crispbread
Side Dish Instructions
- Spread hummus on crispbread; serve with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
231
|
163
|
394
|
| Fat (g) | 1 | 7 | 8 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 9 | 7 | 16 |
| Carb (g) | 49 | 22 | 71 |
| Fiber (g) | 12 | 7 | 19 |
| Sodium (mg) | 466 | 297 | 763 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
