Slow Cooked Winter Vegetable Soup Food

SLOW COOKER WINTER VEGETABLES WITH COCONUT MILK AND SAMBAL

Slow Cooker Winter Vegetables with Coconut Milk and Sambal image

Provided by Food Network Kitchen

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
10 ounces shiitake mushrooms, stemmed and halved
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
2 (14-ounce) cans coconut milk
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sambal oelek, or other Asian chili paste
1 teaspoon kosher salt
1 cup cilantro leaves, roughly chopped for garnish
1/4 cup salted peanuts, roughly chopped for garnish

Steps:

Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

SLOW-COOKED WINTER VEGETABLE SOUP

Slow-Cooked Winter Vegetable Soup image

Potatoes, beans and a medley of vegetables get a long simmer in the slow cooker to make this delicious winter vegetable soup.

Provided by My Food and Family

Categories Home

Time 5h20m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

1 large sweet potato (12 oz.), peeled, cut into 1/2-inch chunks
1 red potato (8 oz.), peeled, cut into 1/2-inch chunks
2 carrots, peeled, sliced
1 large red pepper, coarsely chopped
1 can (15 oz.) cannellini beans, rinsed
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh parsley
1/2 tsp. ground black pepper
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

Place vegetables and beans in slow cooker. Add broth and dressing; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Remove 1-1/2 cups vegetables with slotted spoon; place in blender. Use ladle to remove 3/4 cup broth; add to blender. Blend until smooth; return to slow cooker. Stir in parsley and black pepper.
Serve topped with cheese.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

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