Autumn Bounty Soup

Autumn Bounty Soup

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Autumn Bounty Soup is rated / 5 based on votes.

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Preparation time: 20 minutes
Slow Cooker Size 4L+
Serves: 4
Cooking time: 4-5 hours on High Setting

Ingredients:

  • 4 cups liquid vegetable stock (prepared vegetable broth)
  • 2 cups sweet potato, diced
  • 2 cups cauliflower, chopped
  • 1 cup peeled potato, diced
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 bay leaf
  • 1 teaspoon white granulated sugar
  • teaspoon dried thyme
  • teaspoon salt
  • teaspoon pepper
  • 6 French bread slices, 12 mm ( inch) thick
  • 1 cup grated Gouda cheese

Steps:

  1. In a 3.5 to 4L slow cooker, combine liquid vegetable stock, sweet potato, cauliflower, potato, carrot, onion, bay leaf, sugar, dried thyme, salt and pepper.
  2. Cover and cook for 8 to 10 hours on low or 4 to 5 hours on high.
  3. Remove and discard bay leaf.
  4. In an ungreased baking tray, arrange the bread slices and sprinkle with 2 1/2 tablespoons cheese. For 2 to 3 minutes, grill 10 cm (4 inches) from heat in oven until cheese is melted.
  5. Divide and ladle soup into 6 bowls. Place the bread slices on top of the soup and serve.

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