Almond Sweet Potato Cream

Preparation time: 20 minutes
Cooking time: 5 hours
Servings: 6
5 cups veggie stock
3 sweet potatoes, peeled and chopped
2 celery stalks, chopped
1 cup yellow onion, chopped
1 cup almond milk
1 teaspoon tarragon, dried
2 garlic cloves, minced
2 cups baby spinach
A pinch of salt and black pepper
1. In your slow cooker, mix stock with potatoes, celery, onion, almond milk,
tarragon, garlic, salt and pepper, stir, cover, cook on High for 5 hours,
blend soup using an immersion blender, add spinach, toss, cover, leave
aside for 20 minutes, divide into bowls and serve.
2. Enjoy!
Nutrition Value:calories 281, fat 5, fiber 4, carbs 8, protein 5

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