Slow Cooker Autumn Harvest Veggie Soup for 2
You can’t go wrong with brussels sprouts and winter squash. Put them in a soup together, add sage, thyme, a hint of apple cider vinegar, and you’ll be eating a bowl of fall for dinner.
Servings: 2 servings
Calories: 132kcal
Equipment
Ingredients
- 2 cups water
- 1 1/2 cups diced winter squash
- 1 cup shredded brussels sprouts
- 1/2 cup diced carrots
- 1/4 cup diced bell pepper
- 2 tablespoons cooked onion , or 1/2 teaspoon onion powder
- 1 clove garlic minced
- 1 vegan bouillon cube
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- 1 teaspoon apple cider vinegar
- Salt and pepper , to taste
- Toasted minced pecans for garnish , optional
Instructions
- Add everything except the last three ingredients to the slow cooker and cook on low for 7 to 9 hours.
- Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.
Nutrition
Calories: 132kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 394mg | Potassium: 962mg | Fiber: 7g | Sugar: 7g | Vitamin A: 24650IU | Vitamin C: 93mg | Calcium: 148mg | Iron: 3mg