Throw it all in soup recipe.

So, the weather has predictably reverted back to normal service, we got a little taster of how good life can be with some sunshine and warmth….but oh no, it obviously couldn’t last.

I thought I’d share a quick slow cooker (there’s a contradiction for you!) recipe for some hearty, health packed comfort. I can’t take full credit for this recipe, a friend shared it with me when I was asking for some bug fighting, nutrient packed meals and I adapted it to what I had in the cupboards, adding some little extras and I hope you enjoy.

The shopping list may seem long, but the majority of the seasoning ingredients I already have in the drawer, so once they’re bought they’re the staple of most of my cooking.

Ingredients –

  • 2 Onions
  • 5 large cloves Garlic
  • 2 Sweet Potatoes
  • 2 regular Potatoes
  • 5 Carrots
  • 2 Parsnips
  • Cabbage
  • Butter
  • Chicken stock pot (vegetable if preferred)
  • Ground Nutmeg (approx 1tsp)
  • Chilli (powder/ flakes, approx 1tsp)
  • Ground Cinammon (1tsp)
  • Garam Masala (1tsp)
  • Turmeric (2tsp)
  • Ground Cumin (1tsp)
  • Aromat seasoning (1tsp)
  • 2 bay leaves
  • Freshly ground black pepper

Croutons

  • Garlic powder
  • Dried mixed herbs
  • Cornish Sea salt (other brands will do I guess!)
  • bread, what ever you have lying around
  • Garlic granules (approx 1tsp)
  • Parmesan (though one evening I had chunks of Gorgonzola on it and that made me REALLY happy!

This is very much a wing it recipe, everything above are just guidelines, feel free to go off plan, add, leave out.

Fry onion in a pan, then garlic. Meanwhile chop the veg up, add to Slow Cooker. Add fried Onion + Garlic, spices, stock pot, bay leaves and approx 1 pint of hot water. Cover, turn on high, then completely forget about it for several more hours than intended, turn down to low, forget about it again until you’re in bed (I was trying to be prepared for the next day and cook in advance) 

Waz it all up with a blender, adding any additional hot water until it’s the consistency you require, this recipe lends itself to being quite thick.

To make the croutons heat some Olive Oil in a frying pan. Chop up your bread into chunks, you decide what size you like, chuck in the pan. Sprinkle over some dried mixed herbs, garlic granules and sea salt and toss around until golden and crisp.

Sprinkle your croutons over the hot soup, grate some cheese over the top, add a dollop of cream/ creme fraiche, what ever takes your fancy and enjoy xx

Don’t forget to pin this recipe to come back to another day x

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