Coconut Curry Vegetable Soup (Slow Cooker)

I love recipes that I can throw into my slow cooker and turn it on! This is a favourite around my house, and because it is nut free it is a great school friendly lunch. This recipe is vegan and can be gluten free (check the ingredients in the curry paste, tamari, etc). Feel free to add whatever vegetables you like to this soup: squash, yam, peppers, mushrooms...the possibilities are endless.

1 Onion, diced
4 cloves Garlic, diced
1 inch piece Ginger, diced
6 cups Vegetable broth
2 Tbsp Red Curry paste
1 Carrot, diced
1/2 cup Broccoli, small florets
1/2 cup Cauliflower, small florets
3 Potatoes, diced
1 can Chickpeas
1 stalk Celery, diced
1/2 cup Green Beans, chopped
1/2 cup Cabbage, diced
2 Tbsp Tamari

1 can Coconut milk
1 cup Frozen peas
3 leaves Swiss Chard, shredded
1 Tbsp Lemon juice


​1. Add everything into the slow cooker up to the Tamari. Cook on low for 4 hours.
2. After 4 hours add frozen peas, chard, lemon juice and coconut milk. Let sit for a few minutes before serving.

Looking for more weeknight meals? Contact Jill, Nurture The Future’s Registered Dietitian at nf.nutrition@gmail.com