In a large soup pot/slow cooker (8 quart), heat the olive oil over medium high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don't let it brown!
Add the remaining veggies, sauté for just a minute or two (you're not cooking them, just getting wonderful flavor from this quick step to infuse into your soup). Add the thyme, salt and pepper while sautéing.
Mix gelatin until it dissolves into the broth.
Place the veggies in a large slow cooker; add diced tomatoes and gelatin broth. Cover and cook on low for 7 to 9 hours or on high for 4 to 6 hours (also cookers differ, depending on size, age, brand etc. your mileage may vary). If you slow cooker is it large enough, some of the mixture in a soup pot on the stove top for at least one hour. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or the soup pot to thicken the soup; give it a good stir and serve.
Quick fixes for soup variations (now remember: don't do this to the whole pot of soup just the amount you pull out of it to fix for yourself for lunch, etc.):
Quick fix #1:
Tex-Mex veggie soup: at some salsa for a little heat (add a dash of cayenne if you like), A little ground cumin and chop cilantro. Top with some diced avocado and more chop cilantro.
Quick fix #2:
Tuscan veggie soup: add some fresh chopped basil, chopped tomato and gluten-free and nitrate free sausage.
Quick fix #3:
Autumn veggie soup: add some diced acorn or butternut squash, a sprinkling of nutmeg and some chopped parsley. I also add ample sprinkling of curry powder.
Granulated kelp and gelatin are health boosts.
InstantPot 8 quart works great. Hold back 2 quarts of broth to add after pressure cook done.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 6 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 26.8mg||1 %|
|Potassium 163.7mg||4 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.3g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Calories per serving: 45