Cindy's Snappy Sensational Superfood Soup Recipe - Allrecipes.com
Cindy's Snappy Sensational Superfood Soup Recipe
  • READY IN 8+ hrs

Cindy's Snappy Sensational Superfood Soup

Read Reviews (24)

"A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice." 

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
  2. In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
  3. Cover the cooker, and cook on High for 8 hours.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 8 hrs
  • READY IN 8 hrs 25 mins

Footnotes

  • Cook's Notes
  • Prep time: 1 side of a record. Eye the proper amount of H20 (ain't nothin' like water, if God made anything better, he kept it for hisself!!)...
  • Cook on High from the time you finish your morning coffee 'til the time you open up a bottle of red wine. Substitute organic ingredients where possible.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2011

I made this soup as written and it is delicious! It was a perfect dinner for a chilly night. I will make it again and add some chopped onion because I love onions, but other than that, it's great just as it is! Thanks for the great recipe!

 
Most Helpful Critical Review
Nov 04, 2011

Very disappointing. I was so excited to try this recipe given the 5 star rating average. HOWEVER, after the 8 hours of anticipation, I was left very disappointed that the flavor was quite bland. Not worth the time, $$, or effort. So sad. :(

 

35 Ratings

Oct 18, 2011

Fantastic!!! Made according to recipe instructions except I added 1/2 onion and 2 veggie boullion cubes. Served with naan and Little Penguin Shiraz.

 
Oct 22, 2011

As I rate this, I'm snackin' on it for breakfast with some fresh baked bread. I added half a diced onion and a ton of chopped kale. Didn't have chili powder so I used extra cayenne and a bit too much of my favorite hot sauce. The final product was too spicy for my taste but a dollop of sour cream perfected it. This is a great recipe with lots of room to play with the ingredients. Next time I'm thinking of a mushroom medley in there.

 
Nov 06, 2011

After reading the other reviews I added kale and onions to this recipe. We served it over brown rice. Although everyone in my family ate this, no one asked me to make it again. It has a lot of flavor, but just seemed like something was missing and I'm not sure what. I put a splash of balsamic vinegar in my bowl and thought that improved the flavor a bit. If I ever cook this again I will probably try adding tomatoes to the recipe for a richer, tangier flavor.

 
Oct 31, 2011

I made this for dinner last night. It smelled so good cooking all day. I did add some onions, but other than that I fixed it as directed. My son loved it and took a large container home with him. I just had a bowl for lunch today and it was so delicious!

 
Oct 29, 2011

Great stew for a healthy appetite. Photo attached.

 
Oct 27, 2011

This was pretty good! I thought it would have a little more flavor. Next time I might use some vegetable stock. I didn't keep it on high for 8 hours- my slow cooker gets really hot. My husband was home all day watching it and I think he turned it to low or warm before the 8 hours were up, and it turned out well. We ate it with some flavored brown rice. Great for a cool fall night!

 

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Nutrition

  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 99.8 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 34.1 g
  • 137%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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