Slow cooked root vegetable soup
This slow cooker vegetable soup is delicious, nutritious and so creamy.
Equipment
Ingredients
- 1 Butternut squash
- 3 Carrots
- 3 Sweet potatoes
- 1 Red onion
- 3 Pints Water or vegetable stock
- 1 Tablespoon Coriander leaf
- 3 Cloves Garlic
Instructions
- Peel and chop all of the vegetables into large chunks
- Peel and roughly chop the red onion
- Peel and roughly chop the garlic
- Add all of the ingredients to the slow cooker along with the water or stock
- Leave to cook on slow for 8 hours or medium for 6 hours
- When cooked, the vegetables will be completely tender, take the pan from the heat and blend until smooth
- Add salt to taste
- Add the coriander leaf
- Serve and enjoy
Notes
This soup can be kept in the fridge for a few days if needed. It can also be frozen extremely well. Either use zip lock bags or Tupperware. Take out of the freezer and defrost in the fridge overnight before heating up in a saucepan until piping hot.
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