Crockpot Eggplant and Tomato Soup

Ingredients:

• 3 cans of peeled whole tomatoes
• 1 large eggplant, cubed,
• 7 cups of vegetable stock
• 3 cloves of garlic, chopped
• 2 tbsp of chili sauce
• 2 tbsp of olive oil
• salt and pepper
• 2 tbsp of fresh parsley, chopped

Directions:

1. Prepare the eggplant by salting it.
2. Allow it to set in the salt for ten minutes before rinsing it.
3. Sautee the eggplant in the crockpot on high for 10 minutes with the olive oil and garlic.
4. Reduce the heat to low, add the remaining ingredients and simmer for 7 hours.

Crockpot Sweet Potato Soup

Ingredients:

• 5 sweet potatoes, peeled and cubed
• 1 bunch of kale, washed and chopped
• 7 cups of vegetable stock
• 1 onion, chopped
• 2 carrots, chopped
• 1 rib of celery, chopped
• 1/4 cup of coriander, chopped
• 1 tsp of parsley
• salt and pepper to taste
• 1 tbsp of dark honey
• 1 tsp of orange rind

Directions:

1. Combine all the ingredients in a crockpot.
2. Simmer on low for 6 1/2 hours.

Crockpot Cheese Soup

Ingredients:

• 4 cups of your favorite cheese, shredded
• 1 1/2 liters of chicken stock
• 2 tbsp of butter
• 1 cup of heavy cream
• salt and pepper to taste
• 1 onion, chopped

Directions:

1. Simmer all the ingredients in a crockpot for 8-9 hours.
2. Stir occasionally.

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