Cindy’s Snappy Sensational Superfood Soup

A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin’ and nuzzlin’ up with your hubby or wifey. A lil’ Johnny Cash or Zac Brown in the background won’t let ya down! Root, hog, or die with this-a-here rootin’, tootin’, high-falutin’ superfood soup! Serve over quinoa or basmati or brown rice.

Original recipe makes 2 servings

Ingredients

3 yellow potatoes (such as Klondike Goldust®), cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large carrots, chopped
2 turnips, diced
3 cloves garlic, minced
3/4 cup dry lentils
water, or amount to cover
 
Cindy’s Magical Motorvatin’ Spice Mix:
1/4 teaspoon chopped fresh basil
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
sea salt and ground black pepper to taste

  • PREP

    25 mins

  • COOK

    8 hrs

  • READY IN

    8 hrs 25 mins

Directions

  1. Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
  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.
  3. Cover the cooker, and cook on High for 8 hours.

Nutrition

Calories: 518 kcal
Carbohydrates: 99.8 g
Cholesterol: 0 mg
Fat: 2.4 g
Fiber: 34.1 g
Protein: 29.9 g
Sodium: 440 mg