Servings:

Ingredients: subheading: Ingredients:
64 oz oven roasted tomatoes 64 oz oven roasted tomatoes
6 cups vegetable broth 6 cups vegetable broth
1 onion chopped 1 onion chopped
4 stalks celery chopped 4 stalks celery chopped
4 cloves garlic crushed 4 cloves garlic crushed
4-6 carrots chopped (depending on size) 4 to 6 carrots chopped (depending on size)
1 1/2 Tbsp dried parsley 1 ½ Tbsp dried parsley
1 1/2 tsp dried oregano 1 ½ tsp dried oregano
1 1/2 tsp dried basil 1 ½ tsp dried basil
3/4 tsp dried thyme ¾ tsp dried thyme
1 1/2 tsp Himalayan sea salt or to taste 1 ½ tsp Himalayan sea salt or to taste
Fresh ground black pepper to taste Fresh ground black pepper to taste
1/2 cup coconut cream (leave out if you don't want a creamy texture) ½ cup coconut cream (leave out if you don't want a creamy texture)
6 oz fresh baby spinach 6 oz fresh baby spinach

Directions: subheading: Directions:
Add all ingredients except spinach to crock pot.  Cook on high 4 hrs or low 8 hrs.  After 2 hrs on high or 4 hours on low, use immersion blender to blend all the vegetables together. Just before serving blend again to make soup smooth and creamy.  Add fresh spinach, stir in until wilted and serve or add some spinach to bowl and ladle soup on top.
For the IP: Do ½ the recipe.  Chop vegetables fine except tomatoes.  Sauté in the IP for 5 minutes with a little of the broth. Add the blended tomatoes or the roasted tomatoes with the broth and seasonings.  Cook on Manual for 10 minutes, use NPR and then remove lid and immersion blend.  Serve.   If you want spinach add after blended, stir in until wilted and place cover back on pot for about 5 minutes, then serve.