Slow Cooker Dill Vegetable Soup

3/4 cup Vegetable Broth

3 tbsps Dry Chickpeas (uncooked, rinsed)

1/4 Carrot (medium, peeled and diced)

1/2 stalk Celery (diced)

1/8 tsp Sea Salt

1/2 cup Kale Leaves (chopped)

1 1/2 tsps Fresh Dill (stems removed, chopped)

1/4 cup Canned Coconut Milk

3/4 tsp Apple Cider Vinegar

3/4 tsp Nutritional Yeast

1. Pour the vegetable broth into the slow cooker and set to high while you prepare the remaining ingredients.

2. Add the chickpeas, carrot, celery and salt. Continue to cook on high for 4 hours, or set to low for 8 hours.

3. Stir in the kale, dill, coconut milk, apple cider vinegar and nutritional yeast. Adjust the salt as needed and cook for another 10 minutes.

4. Divide into bowls and enjoy!

Serving Size
One serving is equal to approximately 1.25 cups of soup.

More Carbs
Stir in cooked rice or quinoa before serving.

No Coconut Milk
Use almond milk, cashew milk, oat milk or cream instead.

No Chickpeas
Use white navy beans, red kidney beans, black beans, diced chicken or meatballs instead.

Storage
Refrigerate in an airtight container up to 5 days, or freeze if longer.

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