Thai Slow Cooker Winter Vegetable Soup

I usually make this Thai-inspired soup in the slow cooker, but you can make it on the stove as well. It’s a delicious alternative to normal winter veggie soups. You can serve it to a family with thick consistency as a meal along with naan bread or crusty loaf (my kids ages 2-11 love it!) or serve it to grown-up friends along with a glass of wine! I think it’s a very versatile and delicious dish.

Step: 1

Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.

Step: 2

Cook on Low for 6 to 7 hours.

Step: 3

Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

Per Serving: 468 calories; protein 8.6g; carbohydrates 81.1g; fat 14.7g; sodium 322.2mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.