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Slow cooker vegetable soup
Fruit and vegetables
2
onions
, finely chopped
1
celery
stick, cut into roughly 1cm/½in slices
2–3
carrots
(around 250g/9oz), peeled and cut into roughly 1cm/½in chunks
½ small
swede
(around 275g/9¾oz), peeled and cut into roughly 1cm/½in chunks
3
potatoes
(around 375g/13oz), peeled and cut into roughly 15mm/¾in chunks
chopped fresh flatleaf
parsley
, to serve (optional)
Cooking ingredients
2 tbsp
sunflower oil
1 tsp mixed dried
herbs
600ml/20fl oz hot
vegetable stock
, made with 2
vegetable stock
cubes
1⁄8 tsp ground
turmeric
(optional)
salt and freshly ground
black pepper
Dairy, eggs and chilled
100ml/3½fl oz
milk
or water
Back to recipe
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