Mmm, something smells nice! – JD, 5
After a week of cakes, biscuits and treats galore, I’ve been craving something wholesome, and this is where the slow cooker really comes into its own, I think.
I find that first thing in the morning, before my will power has been eroded by the stress of the day is the perfect time to load a few good veg into the cooker. Then, when evening meal time comes around, instead of reaching for a quick and unhealthy option, our home is filled with the smell of a lovely slow-cooked meal, and it’s easy to make the healthy choice.
So, here’s my recipe for carrot and parsnip slow-cooked soup – all the cooking liquor stays in the soup, so you don’t lose any of the goodness, and it’s a lovely combination of earthy parsnips, sweet carrots and a garlic kick. Yum!
Here’s how to make enough to feed four – it’s low in fat, so we had ours with chunky granary bread.
- 750g parsnips
- 900g carrots
- 1 stock cube
- Either 1 tbsp oil and 30g butter
- Or a little spray oil if on a calorie controlled diet
- 1 large white onion
- 4 cloves of garlic
- Salt and black pepper to taste
- Peel and chop the carrot and parsnip into 1 inch pieces and put in the slow cooker
- Make up a litre of half strength vegetable stock and add to the slow cooker
- Replace the lid and leave on low for 7 hours
- Heat the oil and butter (or spray oil) in a pan over a medium heat
- Finely chop the onion and garlic and add to the pan
- Fry gently until soft and just starting to brown
- Add to the slow cooker and stir, then blitz the lot with a stick blender or in a food processor
- Season to taste with salt and black pepper, then serve hot