Recipe: Appetizing Slow cooker veg soup

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Slow cooker veg soup

Before you jump to Slow cooker veg soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today a great deal more popular than in the past and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. Although we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. In all probability, most people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, though, to make several small changes that can start to make a positive impact to our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely buy many food items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Obviously, it’s not hard to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to slow cooker veg soup recipe. To cook slow cooker veg soup you need 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Slow cooker veg soup:

  1. Get Tin of chickpeas.
  2. You need of Chicken stock.
  3. Get of Onion.
  4. Use of Carrots.
  5. Prepare of Celery.
  6. Provide of Potato.
  7. Take of Courgette.

Steps to make Slow cooker veg soup:

  1. Chop all veg, fry off in the sear and stew slow cooker pot (Morphy Richards slow cooker with metal insert – everything cooks faster than normal in it.).
  2. Rinse chickpeas and add to the pot.
  3. Fill with hot chicken stock and cook on low for 4 hours.
  4. Blend with stick blender and serve with a blob of cream..

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