Sweet Autumn Vegetable soup

It felt like the day for a soup -- one with a rich clear broth, and toothsome chunks of vegetables, and little tasty morsels here and there. Heavy on the carrot and the sweet potato, this soup is sweet but balanced, relying on the tones of celery, salt, onion, and wild rice to hit all the notes and fill in the harmonies. My son has declared that tomorrow he will eat this for breakfast, lunch, and dinner. Yes, my baby wolverine.

ingredients

2 tbsp coconut oil
1 cup finely diced purple onion
2 cups finely chopped green cabbage

1/4 cup millet
1/4 cup wild rice
1/4 cup black caviar lentils (or other -- dupuy for example)
1/4 cup moong dal (split mung beans)

4 cups finely diced carrots
1 1/2 cups finely diced celery

4 cups finely diced sweet potato

1 1/2 cups finely diced zucchini

2 tbsp marjoram
1 tbsp sea salt
8 cups water

after add salt and pepper to taste
add 2 more cups of water


directions:

1. load the ingredients into your crockpot in the order listed (omitting the final salt and pepper and 2 cups of water)
2. cook on high for 5 hours
3. stir, add the extra water, and more salt and pepper to taste

We've been serving this will bowls of fluffy quinoa and rich spinach and avocado salads. My husband dumps his quinoa in, my son eats his by itself. Insert bizarre Hudsucker Proxy reference here ...