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Clean Eating Crock Pot Sweet Potato + Quinoa Soup Recipe

Ingredients

  • 2 large sweet potatoes peeled and cut into bite sized cubes
  • 1 large yellow onion diced
  • 8 cups bone broth or water
  • 1 can chickpeas rinsed and drained
  • 1 tsp. ground coriander
  • 1.5 inch piece fresh ginger peeled, and minced
  • 2 fresh garlic cloves minced
  • 4 sprigs fresh thyme
  • 1/2 cup dry quinoa rinsed and drained
  • sea salt and fresh ground pepper
  • 1 can cannellini beans rinsed and drained
  • 1/3 cup dried apricots diced

Optional topping ideas:

  • 1/4 cup roasted pistachios chopped
  • 1 green onion sliced

Instructions

  • In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa.
  • Pour in 8 cups of broth, then cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low.
  • In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth.
  • Remove thyme sprigs.
  • If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper.
  • Stir well to combine and cook for an additional 10-15 minutes.
  • Ladle the soup into bowls and top with chopped pistachios and green onion.