Slow Cooker Miso, Coconut & Butternut Soup

Name: Slow Cooker Miso, Coconut & Butternut Soup
Cook time: 3 min
Ingredients: 1 butternut squash (peeled and cubed); 1 onion (chopped); 1 carrot (chopped, skin on); 3 stalks celery; 1 thumb sized ginger (peeled and chopped); 2 cloves garlic (minced); 1 tsp turmeric; 1 tsp smoked paprika; salt & pepper; 2 tbsp miso paste; 400 ml bone broth or vegetable stock; 1 tin coconut milk; kale crisps (to serve); chilli oil (to serve)

This is a great winter warming soup packed full of nutrients. Great for meal prepping or to bring into the office for a work lunch. The slow cooker really brings out the delicious flavours.

Cook time3 minutes

Ingredients

Directions

1
Prep all the vegetables and add to your slow cooker with the spices, garlic, ginger, seasoning and miso paste.
2
Add the stock and mix to combine.
3
Cook for 1 hour on high, then add in the coconut milk and cook for another 2-3 hours until the veg are soft.
4
Use an immersion blender in the pot, and blend until smooth.
5
Serve with some airfryer crispy kale chips, a drizzle of coconut milk or cream and a drizzle of chill oil, it’s absolutely delicious!

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