Green Lentil Soup in a slow cooker

Green lentil and vegetable soup (slow cooker)

A thick and creamy soup for swallow practice and leaving some of the vegetables unblended to stretch that trismus out and around the spoon.
A very filling soup with loads of nutrient dense goodness. I adapted it meet some immune system needs by way of turmeric and ginger powder. Yum!

1 cup green lentils

¾ cup split peas ( or you can use more lentils)

1 onion chopped

2 cups chopped potato

2 cups of chopped celery

2 cups of butternut squash

5 cloves of garlic minced

1 litre of stock – chicken or vegetable ( I prefer chicken)

Salt (Himalayan)

1 teaspoon turmeric

1 teaspoon ginger powder

To finish

1 – 2 cups of chopped spinach or kale

Few glugs of quality olive oil

1 cup of chopped parsley

Red wine vinegar, or sherry or lemon juice or I added apple cider vinegar – about a large tablespoon – no science taste and add to suit.

  1. Place all ingredients in the slow cooker , cover and cook on high for 5-6 hours or low for 7-8 hours.
  2. Place 3 – 4 cups of the soup in a blender with a few glugs of olive oil and pulse until semi smooth and creamy looking. Add this back to the pot – if you like more whole vegetables then only pulse 3 cups.  I like to leave a few whole vegetables to practice chewing and opening mouth ( trismus exercise)
  3. Stir in spinach / kale / parsley and then let it sit for a few minutes.
  4. Season to taste and add the sherry, vinegar or lemon juice.
  5. You can add parmesan cheese to serve also and I soaked sourdough bread in it with butter!

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