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Instructions:
Instructions:
- Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
- Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. 😉
- NOTES
- The equipment section above contains an affiliate link to a product we use and love!
- Instant Pot: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.
Calories per serving: 322
Fat per serving: 14.8g
Fat per serving: 14.8g
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