Winter Vegetable Soup with  Carrots and Parsnips

Winter Vegetable Soup with Carrots and Parsnips

Ingredients

Serves 6-8

Preparation: 15 minutes

Cooking: 6 to 8 hours (in slow cooker or crock pot)

  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 handful of broccoli or broccolini, halved
  • 2 shallots or onions, peeled and quartered
  • 1 cup of finely diced pumpkin
  • 1 cup finely diced kumara or potato
  • 1 fresh chilli, sliced (remove seeds) or 1 teaspoon of chilli powder
  • 1 tablespoon fresh ginger, finely chopped or 1 teaspoon of ginger powder
  • 2 cloves of garlic, crushed
  • 2 litres of vegetable stock.

Method

Place all ingredients in a crockpot and cook on low for 6 to 8 hours.
Serve with fresh crusty bread.

Note: You can also cook this on the stove top, cook until vegetables are tender; approximately 40 minutes to 1 hour.

Recipe adapted from 5aday.co.nz

Back to blog