16 April, 2017
Vegetable Soup
Vegetable Soup
Serves: 10
Ingredients:
- 1 leek, diced
- 1 onion, diced
- 2 carrots, diced
- 1 parsnip, diced
- 1 zucchini, diced
- 1 turnip, diced
- 1 celery stalk, diced
- 2 medium potatoes, diced
- 200g butternut pumpkin, diced
- 200g sweet potato, diced
- 1 portion of C4K Kitchen’s French Onion Soup Mix
- 4 garlic cloves, finely diced
- 4 vegetable stock cubes
- 8 mushrooms, thinly sliced
- 1/4 wombok cabbage, finely shredded
- Salt & pepper, to taste
Method:
- Prepare your vegetables cutting to your preferred texture
- Place all ingredients except the mushrooms and cabbage into your slow cooker bowl
- Cover with water by approximately 3cm above the vegetables
- Cook on LOW for 5-6 hours
- Add in the cabbage and mushrooms cooking on LOW for another 1 hour or HIGH for 30 minutes
- Serve immediately
Recipe Notes:
- Store covered in the fridge for a maximum of 4 days
- This recipe is freezer friendly to be consumed within 6 months
- Picture shown has the soup topped with fresh parsley and pork crackle as croutons
- Delicious served with fresh crusty bread or bread rolls
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.