A souper bowl of warming goodness

This slow-cooked soup is delicious, super healthy and extremely simple to make.  It was a recipe I cooked for my parents when my dad was ill – it was actually the last meal he ate. I'd take the full slow-cooker to their house and leave it with them – it was one less thing that my mum had to think about.
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Prep Time 10 minutes
Cook Time 6 hours
Course dinner, lunch, Soup
Cuisine dairyfree, slowcooker, soup, Vegan, Vegetarian
Servings 6

Equipment

  • slow cooker

Ingredients
  

  • 1 butternut squash peeled and cubed
  • 2 carrots peeled and sliced
  • 2 sweet potatoes diced
  • 400 g red lentils I actually use mainly red and a handful of
    others I have in my larder!
  • 1 onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 1500 ml vegetable stock
  • salt
  • pepper

At the end:

  • 100 g kale stems removed and chopped
  • 1 handful basil
  • 100 ml olive oil

Instructions
 

  • Place all of the ingredients in the slow-cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours (I tend to leave it overnight)
  • Place about 500ml of soup in a blender with the olive oil and basil. Pulse gently until semi-smooth and creamy-looking; add back to the slow-cooker and stir to combine
  • Taste and season as necessary
  • Stir in the kale and cook for another 5 minutes
Keyword soup, winterwarmer
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