Name: Vegetable Dill Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 6 cups Organic Vegetable Broth; 1 ½ cups Dry Chickpeas (uncooked, rinsed); 2 Carrot (medium, peeled and diced); 4 Celery Stalks (diced); 1 tsp Sea Salt; 4 cups Kale Leaves (chopped); ¼ cup Fresh Dill (stems removed, chopped); 2 cups Organic Coconut Milk (canned); 2 tbsp Apple Cider Vinegar; 2 tbsp Nutritional Yeast

AuthorElle LivingstonCategorySoupDifficultyBeginner

When I have extra dill and kale from the garden, I love to make a delicious vegetable soup!

Yields1 Serving

Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

6 cups Organic Vegetable Broth

1 ½ cups Dry Chickpeas (uncooked, rinsed)

2 Carrot (medium, peeled and diced)

4 Celery Stalks (diced)

1 tsp Sea Salt

4 cups Kale Leaves (chopped)

¼ cup Fresh Dill (stems removed, chopped)

2 cups Organic Coconut Milk (canned)

2 tbsp Apple Cider Vinegar

2 tbsp Nutritional Yeast

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

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

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

Divide into bowls and enjoy!

Ingredients