Ingredients; butternut squash, mirepoix(diced celery carrots and onion), potatoes, brown lentils, cloves garlic, herbes de Provence, salt, pepper, allspice
32oz vegetable broth
ADD AFTER COOKING: olive oil, kale
INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 6 hours on high.
FINAL STEP: Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a cream base
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