Slow Cooked Vegetable Soup

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That time of year. Dust off the crockpot or slow-cooker and embrace all things warm with this easy and delightfully delicious vege soup recipe. Slow cooked lentils and veges. Mmmm, bring on winter food!

Serves 8

Ingredients:

8 cups water
2 cups dried red lentils, rinsed
4 cups vegetable stock
2 shallots, peeled and chopped
2 stalks of celery, chopped
2 small carrots, chopped
3 tablespoons fresh parsley
1 garlic clove, crushed
2 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
400g can chopped tomatoes in juice
2 tablespoons white vinegar (or white wine)

Method:
Add the water to your slow cooker.
Rinse the lentils and place in a slow cooker or crockpot.
Add the remaining ingredients, except the tomatoes and vinegar.
Stir well.
Cook on low for 8 hours.
Add the tomatoes and vinegar in the last quarter an hour of cooking. Turn up the slow cooker to high for the last minutes 15 minutes, until steaming hot.

Enjoy! How easy was that?

Trudi’s tips:
Use onion instead of shallots.

Use white wine instead of vinegar.

Garnish your soup with fresh herbs or even a dash of natural yoghurt.

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