Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 stalks celery, sliced (100g)
  • 3 medium carrots, sliced into rounds (180g)
  • 2 large Yukon Gold potatoes, cubed (300g)
  • 1 cup frozen peas (200g)
  • 1 can (14.5 oz / 411g) diced tomatoes, fire-roasted
  • 6 cups low-sodium vegetable broth (1.4L)
  • 2 cups fresh baby spinach or kale, chopped (60g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp dried thyme (5g)
  • 1/2 tsp smoked paprika (3g)
  • salt to taste
  • black pepper to taste

Instructions:

  1. Prepare all root vegetables by chopping the carrots, potatoes, celery, and onion into uniform 1-inch chunks.
  2. Add the olive oil, onion, garlic, celery, carrots, potatoes, diced tomatoes, vegetable broth, thyme, and smoked paprika to the slow cooker and stir well to combine.
  3. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the potatoes are fork-tender.
  4. Ten minutes before serving, stir in the frozen peas and fresh spinach until the greens are wilted.
  5. Stir in the lemon juice and season with salt and black pepper to taste.