Description
Nothing special about this crockpot bowl of soup is topped with a few thick chunks of Parmesan cheese and served with that addicting crusty bread. However, sooo good.
Ingredients
For the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 tsp herbs de provence
1 tsp salt (more to taste)
Add at the end:
2–3 cups kale, stems removed, chopped
1 cup parsley, chopped
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
Swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
Directions
1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 h or low for 7-8 h.
2.Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.
3. Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese.
Enjoy!
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