Mixed Vegetable Soup

You can use any vegetables you want in this dish, but for best results, use fresh, seasonal crops.

Ingredients:

• 700g (1½ lb) mixed vegetables [e.g. carrots, celery, parsnips, potatoes]
• 2 tablespoons butter
• 1 finely chopped onion
• 1 teaspoon dried mixed herbs
• 3 cups vegetable stock
• 140 ml (5fl oz) milk or cream
• Salt and pepper to taste

Steps:

1. Cut mixed vegetables into slices, sticks or cubes
2. Melt butter in skillet
3. Add onion and stir gently until soft
4. Add chopped vegetables and fry - 2 to 3 minutes
5. Transfer vegetables to slow cooker
6. Set slow cooker control on low
7. Sprinkle in mixed herbs
8. Pour in stock [use less liquid for vegetables with a high water content – courgette or squash – more water for dry vegetables that absorb water – beans or potatoes] Note: It is easier to dilute thick soup than to thicken watery soup.
9. Be certain that contents are no higher than ¾ inch from the top of the pot
10. Cover
11. Simmer on low for 7 hours
12. Stir in milk or cream
13. Replace lid and cook - 30 minutes

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