Slow Cooker Recipe

Makes 6 servings (2 cups per serving)

Ingredients

• 1 cup roughly chopped onion
• 1 cup roughly chopped carrot
• 1 cup roughly chopped cauliflower
• 2 cups peeled chopped butternut squash
• 3 cloves garlic, peeled and smashed
• 1 tbsp turmeric 
• 1 tbsp cumin 
• 1 tbsp fennel seeds 
• ¼ tsp salt 
• 1½ tsp dried parsley 
• 1½ tsp dried oregano 
• 8 cups no-salt-added vegetable broth
• ½ cup plain Greek yogurt (2%)

Preparation

1. Add all ingredients except Greek yogurt to slow cooker and stir to combine. Cook for 4 hours on high or 8 hours on low. 
2. Purée soup with an immersion blender until smooth. Alternatively, you may use a blender to purée the soup. (Note: If using a blender, allow soup to cool before blending! Do not attempt to blend hot soup in a blender.) 
3. Stir in the Greek yogurt. Reheat soup over low heat. 
4. Serve and enjoy! 

Nutritional analysis per serving: 117 calories, 1 g fat, 4 g protein, 25 g carbohydrate (20 g available carbohydrate), 5 g fibre, 417 mg sodium 

My Viva Servings: 1 grain, 1 vegetable

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