Cindy's Snappy Sensational Superfood Soup

Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 518 Calories

Ingredients

• 3 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 teaspoon chili powder
• 2 large carrots, chopped
• 2 turnips, diced
• sea salt and ground black pepper to taste
• 3 yellow potatoes (such as Klondike Goldust®), cubed
• water, or amount to cover
• 0.25 teaspoon paprika
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon cayenne pepper
• 0.125 teaspoon ground ginger
• 0.25 teaspoon dried basil
• 0.25 teaspoon chopped fresh basil
• 0.125 teaspoon ground turmeric
• 0.75 cup dry lentils

Recipe Instructions

Step 1

Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.

Step 2

In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.

Step 3

Cover the cooker, and cook on High for 8 hours.