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Lightly cook the vegetables in a saucepan of
water until they begin to soften.
Drain the vegetables and place in the Slow
Cooker. Pour the stock over the vegetables,
cover and cook on LOW for 7-9 hours.
When the soup is ready, transfer to a food
processor and blend until smooth or, if you
prefer, leave some texture.
Season with salt and freshly ground black
pepper to taste, garnish with the chopped
fresh herbs and serve hot.
Serves 4
Per serving 126 kcal/1.3g fat
• 1 large onion, finely chopped
• 500g (1¼ lb) butternut
squash, flesh scooped out and
diced
• 2 yellow peppers, seeded and
sliced
• 150g (5oz) carrots, chopped
into small dice
• 150g (5oz) parsnips, chopped
into small dice
• 1.2 litres (2 pints) vegetable
or chicken stock
• Salt and freshly ground black
pepper
• Chopped fresh herbs to
garnish
This nourishing soup is absolutely brimming with wonderful colour and flavour. It’s
also a meal in itself if served with a side salad and wholegrain bread. Try it on a
gloomy winter’s day and bring some sunshine to your dining table.
Vegetable sunshine soup
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