After an overload of Christmas parties, wine & canapes I got (stumbled a wee bit) home last night, stared into my fridge and my belly keened for some vege. No wonder everyone gets so virtuous in January! The sheer level of chocolates, biscuits and fudge in the office is almost criminal.
This is an excellent recipe for this time of year – with the excesses Christmas brings, and the groaning Fridges that are then emptied at the end of Christmas – I have a solution. Well, a meal solution anyway!
Can you tell that hubby and I have a love for soups? Whenever one of gets run down, I flick the crockpot on and clear out the Fridge. It works wonders.
- An Onion
- Root Vegetables – about 1.5 handfuls per person
- Green Vegetables – about a handful per person
- A couple of nobs of butter
- 3 cups of homemade Chicken or Turkey Stock from
- 1 Tablespoons or Curry Powder or 2 teaspoons of Paprika or a Bay Leaf & Nutmeg
- Any ready cooked meats to serve it with
- Fresh Sliced Rustic Bread
- Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the
soup will take 6-7 hours (another reason I love it – turn it on when you leave
for work, come back to a hot cooked dinner).
- Dice the Onion, and cube the root vegetables and green vegetables*.
- Add to the cooker with the butter. Leave to cook for about half an hour.
This par-roasts the vege, giving it a little richer flavour.
- Mix, then add the stock and Curry Power / Paprika /Bay Leaf & Nutmeg.
- Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low;
until all the vegetables are soft**.
- Mash with a potato masher, if like me, you like your soup chunky or blend once a little cooler for a velvet like texture.
- Enjoy on it’s own, or with cream fraiche and meat stirred through,
accompanied by fresh bread. It actually makes you feel better.
* A stick of Celery/Peas/Broccoli is great in soups like this.
Essential Tip: Cover the slow-cooker with a folded tea towel!