Creamy Shrimp Soup

Prep:    10 mins
Cook:   5 hrs
Serves 6


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.