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.
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