Creamy Shrimp Soup
Prep: 10 mins
Cook: 5 hrs
6½ oz cauliflower, cut into florets
5 oz broccoli, cut into florets
4 oz turnip, diced
4 cups vegetable broth
2 cups coconut cream
8½ oz shrimp, raw or frozen
Salt to taste
Put the prepared vegetables in the slow cooker with the broth and coconut cream. Add just a pinch of salt to taste, and stir thoroughly.
Cover the slow cooker, and cook on LOW for 4½ hours.
Purée part of the vegetables with a stick blender to make the soup thicker, then return to the slow cooker.
Stir in the shrimp, cover, and cook for an additional half-hour.
Add salt to taste, and serve.