Crockpot Veggie Soup

I love to cook  –  almost as much as I love to play golf.  I also love to eat healthy,  even on days I’m at the range or on the course.  One of the ways I’m able to golf the day away and have a healthy,  home cooked meal is by utilizing my crockpot.


Teresa’s Crockpot Veggie Soup

Crockpot meals are quick and easy.  One of my favorites is a simple vegetable soup.  It takes 20 minutes of prep before I walk out the door  –  and by the time I come home  –  I have a savory,  ready to eat meal.

Check out my recipe!


3 medium to large potatoes

1 bunch celery

5 large carrots

1 large onion

3 cups chopped kale

1 can unsweetened coconut milk

salt,  pepper,  adobo,  and  turmeric

Dice potatoes,  celery,  carrots,  and onions into bite sized pieces.  Add to crock pot and cover with water.  Season to taste with salt,  pepper,  adobo,  and turmeric.  Set crockpot to low and cover with lid.  Chop kale,  cover,  and store in refrigerator.

Go Golfing!


When you return,  add kale and coconut milk  (separate condensed coconut milk from coconut oil before adding to soup).  Allow to cook for 20 more minutes.


Add coconut milk for a creamy,  dairy-free soup base

Garnish with sprouts,  nuts,  and seeds.


Teresa’s garnish –  alfalfa sprouts,  broccoli sprouts,  sunflower seeds,  pumpkin seeds,  almonds,  cashews,  and walnuts


Check back next week for updates on our Tee Time Yoga series with yoga instructor and martial artist,  Peggy Nolan!



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