Kitchen Sink Veggie Crock Pot Soup (Vegan)

Nothing is as comforting as a big bowl of homemade soup on a chilly day.  You might be wondering why its called kitchen sink veggie soup.  Well its a phrase my mom would use when using up leftovers in a dish.  We had many kitchen sink stew or casseroles. She used to say the dish contains everything except the kitchen sink. :)   So I decided to call this soup the Kitchen Sink soup plus it sounds better than cleaning out the fridge soup.

I was cleaning out the fridge and used vegetables that were near their time as well as some pantry ingredients.  The soup contains, lettuce, spinach, onions, sweet potatoes, field red peppers, jalapeno peppers, ginger root, pears, corn, turmeric, cinnamon sticks, light coconut milk and water.

I chopped all the ingredients and put them in the crock pot, added turmeric, ground pepper, cinnamon sticks, can of coconut milk and can of water, I used the coconut milk can for measurement.  Put the lid on the crock pot and set to low for 4 hours.

After 4 hours, remove the lid and turn off the crock pot. Remove the cinnamon sticks.  Allow to cool slightly before pureeing the mixture in a blender.  Be careful as contents will be hot.

Once pureed, taste for seasonings and adjust if necessary.  Serve up in a bowl and enjoy :)

INGREDIENTS:

1  large sweet potato, peeled and chopped

2 onions, peeled and chopped

2 pears, cored and chopped

2 field red peppers, deseeded and chopped

1 jalapeno pepper, deseeded and chopped

1 cup frozen corn, thawed

1 /2 cup frozen chopped spinach, thawed

1 small head of gem lettuce, chopped

2 inch piece of ginger root, peeled and chopped

2 cinnamon sticks

1 / 2 teaspoon turmeric

4 turns of pepper mill

1 can of light coconut milk

1 can of water

DIRECTIONS:

Chop the vegetables, pears, and ginger root,  and add to crock pot.  Add the turmeric, black pepper,  and 2 cinnamon sticks. Add the can of coconut milk and 1 can of water use the coconut milk can for measurement. Put the lid on the crock pot and set to low for 4 hours.

After 4 hours remove the lid and remove the 2 cinnamon sticks.  Allow mixture to cool slightly before pureeing the mixture in a blender.  Be careful as the mixture will be hot.  taste for seasonings and adjust to taste if required.  Serve soup in a bowl or big mug.  Enjoy !