Slow cooker red veg soup

Ingredents

 

  • 4 large sweet potatoes, peeled and chopped into 3cm chunks
  • 3 red peppers, deseeded and quarterd
  • 2 large onions, peeled and quartered
  • 3 or 4 carrots, peeled and chopped into 3cm chunks
  • 3 garlic cloves, peeled and roughly chopped
  • 1 (400g) tin plum tomatoes
  • 1 (5cm) piece fresh ginger, peeled and grated
  • 1 thin green chilli, finely chopped OR 1 teaspoon dried chilli flakes
  • 1 (400g) tin coconut milk

 

  • 2 tablespoons freshly chopped coriander
  • 1 teaspoon cumin
  • salt and pepper
  • 2 or 3 sticks lemongrass, split down the middle
  • 1/2 fresh lemon, juiced
  • cooked prawns or leftover cooked chicken or beef (your optional choice)
  • 1 fresh lime, juiced
  • tray pre-cooked basamati rice
  • fresh coriander to garnish

Method

  1. Add the sweet potatoes, red peppers, onion, carrots, garlic and tomatoes to the slow cooker; mix well.
  2. Stir in grated ginger and chopped chilli. This is optional and depends on how spicy you like your dish to be – I tend to use only a sprinkle of dried flakes. If making it for the kids, you may want to leave the chilli out altogether!
  3. Pour in the coconut milk. Stir in the fresh coriander and cumin. Season with salt and pepper, lemongrass and lemon juice.
  4. Cover and cook on low for 6 to 7 hours.
  5. Once the soup is cooked, discard the lemongrass and blend to whatever consistency you desire.
  6. If you want to add cooked prawns or leftover roast chicken or beef – add and warm through. Squeeze in lime juice to taste, and season with salt and pepper.
  7. I like to add a tray of pre-cooked basamati rice but this is optional. If you’d like to try this – warm the rice in microwave and stir into the soup. Garnish with coriander leaves
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