Kathy Hester gives us her CrockStar Confession: do the work the night before. Ingredients -3 large yellow beets (about 1 1/2 pounds, or 680 g), peeled and chopped -2 medium-size carrots, cut into half-moons -2 cups (180 g) chopped cabbage -2 cloves garlic, minced -2 fist-size potatoes, peeled if not organic and diced -6 cups (1410 ml) water -2 tablespoons (12 g) vegan chicken-flavored bouillon -4 teaspoons (21 g) tomato paste -1 bay leaf -1 large sprig fresh thyme or 1 teaspoon dried -1 teaspoon dried dill -1 teaspoon agave nectar or maple syrup -1 to 2 tablespoons (15 to 30 ml) apple cider vinegar or lemon juice (to taste) -1 teaspoon pepper (or to taste) -1/2 teaspoon salt (or to taste) -Vegan sour cream, for serving (optional) -Fresh dill, for serving (optional) Directions; 1. The night before, store the cut-up vegetables in an airtight container in the fridge. 2. In the morning, combine the cut-up vegetables, water, bouillon, tomato paste, bay leaf, and thyme to the slow cooker. 3.Cook on low for 6 to 8 hours. 4. Remove and discard the thyme sprig. Add the dill, agave nectar, and apple cider vinegar, and adjust the seasonings to make the sweet--sour ratio to your liking. 5. Add the salt and pepper to taste. 6. Top the bowls of hot soup with a dollop of sour cream and a sprig of fresh dill.
Tags: Eating, Cooking, Crock-Pot, slow cooker, Recipes, Crock Pot, Cooking Tips, crockpotslowcooker
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