Freeze together:
2 cups chopped butternut squash, fresh or frozen
2 cups mirepoix, fresh or frozen
1-2 cups chopped potatoes, fresh or frozen
1 cup uncooked brown lentils
3 cloves garlic, minced
1 teaspoon herbes de Provence (or other spices you like)
1/2 teaspoon salt (more to taste)
4-5 cups vegetable or chicken broth
Instant Pot Instructions: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Slow Cooker Instructions: From frozen, 6 hours on high.
Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.
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Instant Pot Instructions: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.
