SLOW COOKER SWEET POTATO SOUP
5 cups low sodium vegetable broth
3 large sweet potatoes peeled and chopped
1 cup onion chopped
2 stalks celery chopped
2 cloves garlic crushed
1 cup plant milk (I use rice milk)
1 tsp. dried tarragon
1 tsp. McCormick Pinch Perfect Salt Free Seasoning
2 cups baby spinach
6-8 Tbsp. sliced almonds
sea salt and ground black pepper to taste
Add broth, sweet potatoes, onion, celery, and garlic to a 4-quart slow cooker.
Cook on low for 8 hours or high for 5 hours (or until potatoes are soft). *
Turn off slow cooker and add plant milk, tarragon and Pinch Perfect Seasoning and blend 1-2 minutes with an immersion blender until soup is smooth. **
Stir in baby spinach, cover and let sit for 20 minutes until spinach is soft.
Ladle into soup bowls.
Sprinkle each bowl with 1 tbs sliced almonds, sea salt and ground black pepper to taste.