I am midway through adding bits of footage to a slow cooker sling it all in video – working on a more catchy title – for my YouTube channel. The idea being that so many busy mums want slow cooker recipes where you literally lob all the ingredients in. No sweating off, no browning etc required. I used to be a bit snotty about mums asking for these recipes, stating that it was a bit lazy of people to not want to sweat an onion first. I know, right. What a t*t.
It’s true though, most slow cooker dishes ARE better off if we take 10 mins beforehand to look after and nurture the ingredients a little bit, showing them some love before we dash out the door. But there are some that will work just as well when lobbed in.
Like this! It was so nice I took a picture and thought it deserved its own space here on the blog as a recipe in its own right! It’s perfect for the blog, as this soup will please all members of the family. Babies and kids will love its sweetness. Adults can pimp it up with fresh chilli or crumbled blue cheese afterwards. Old relatives won’t struggle with chewing – that last one’s a joke, but it’s kind of true.
It’s fab – try it soon! You could serve it as I have, or with afore-suggested crumbled blue cheese in – or how about frying off pancetta cubes and scattering those on top? Mmmmmmm. With some nice chunky brown bread this is a perfectly acceptable midweek dinner.
Makes: a large vat that would serve 4-6 people
Takes: 5 minutes to prep, 2 hours on high, 4 on medium, 6 on low
Half a large butternut squash, peeled and cut into chunks
2 sweet pots, peeled and cut into chunks
4 cloves garlic, peeled
Thumb size piece of ginger, peeled and cut into 2 or 3 pieces
1 stick celery, in chunks
1 carrot, in chunks
1 onion, in rough pieces
1 1/2 litres of stock, I used veggie stock
1. Boil the kettle and make up the stock.
2. Peel and cut veg into chunks.
3. Throw in slow cooker.
4. Whizz with a soup whizzer. Done!
Shop the equipment I used to make this: