Slow Cooker Sea Scallops Soup With Caraway Recipe

Ingredients

1 tablespoon olive oil

4-5 cloves garlic, minced

4-5 medium sized russet potatoes, sliced into 1" cubes

4 vine tomatoes/any juicy variety, sliced into eighths

2 cups savoy cabbage, shredded

2 cups milk

2 cups water

1 1/2 teaspoon caraway seeds

Salt to taste (it is important to use salt or its substitute in this soup)

2 tablespoons butter

8-10 oz. sea scallops, frozen

Preparation

In the bottom of a slow cooker bowl, mix olive oil with garlic. Add potatoes, tomatoes, milk, water and caraway seeds. Stir well, cover, and cook in your slow cooker for 3 hours on high. Add butter and stir to melt. Salt to taste. Turn to low, then add frozen scallops. Cook for another 30-45 minutes. Serve with flat bread or a crusty loaf.