Category Archives: Simple Soup Slow Cooker Recipes

Simply Smouldering Cherry Tomato,Chilli & Lentil Soup Recipe

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It’s been a while since I have posted a recipe, and yet this is my real passion. This doesn’t mean to say I haven’t been cooking and experimenting, I have, but just haven’t got around to posting any of the recipes.

Those of you who follow No Waste Tastes Great, will know that last Thursday in anticipation of having some tomatoes left over (from a very kind donation) I made a slow-cooked tomato soup which was lovely! It’s the first time I had made it without lentils, yet it was still fantastic. Really tasty, which I am sure was down to the ‘homegrown’ element of the ingredients. Plus they were donated, which means they didn’t cost a penny. At the risk of sounding like Ebenezer Scrooge – that made them taste even better! :)

Upon doing my meal plan last week, and then my grocery shop I had planned in a tomato soup for this Thursday coming. Thursday night is my 10k run night in training for the half marathon (just 4 weeks away now…). Soup is a great dinner as it digests well and doesn’t induce stitch!

However, the market stall I buy my produce from didn’t have any suitable tomatoes, so I purchased carrots instead for my favourite soup.

It must have been fate, as Sunday I got a text from my good friend Running_Mum who claimed she had a ‘EU Mountain of Cherry Tomatoes’ which her Hubby had grown this year. Despite making Chutney and Ragu for the freezer, she still had an abundance. Yay! I had toms, and lots of them!

Simply Smouldering Cherry Tomato, Chilli & Lentil Soup – Slow-cooked of course!

(This isn’t the soup I made last Thursday – I’ll post that in the future)

*I’ve actually entered this recipe in a competition being held in the UK by “New Covent Garden” for their Valentines Soup 2012. The winner gets their recipe on supermarket shelves next year. I would love it to be me, so if you can spare a few minutes to follow this link and vote for me I would be so appreciative! Thank you!*

Ingredients:

  • 450g (1lb) Cherry Tomatoes (Halved)
  • 150g (1/3 lb) Sundried Tomatoes (Sliced)
  • 150g (1/3 lb) Dried Red Lentils
  • 2 Garlic Cloves (Crushed)
  • 1 Teaspoon (5ml) Chilli Powder (Strength dependent on taste – I used ‘Hot’ and it had a real kick, which I like! Bear this in mind, perhaps start with 1/2 teaspoon if unsure, or use mild *update 26/09 I did a second batch of this for a friend and used 1/2 teaspoon and it actually tasted better with less chilli)
  • 1 Teaspoon (5ml) Cumin Powder
  • 1 Teaspoon (5ml) Dried Basil
  • 1 x Medium Onion (Finely diced)
  • 1 Tablespoon (15ml) Tomato Puree
  • 900ml (1+1/2 Pints) Hot Vegetable Stock
  • Blackpepper to season
Instructions:
  1. Rinse and drain the Dried Lentils. Then boil rapidly for 10 minutes. When cooked re-rinse and then leave to drain whilst you prepare the other ingredients.
  2. Wash and halve the Cherry Tomatoes and pop in slow-cooker.
  3. Add the sliced Sundried Tomatoes. If using tomatoes out of a jar make sure you drain the oil.
  4. Add the crushed Garlic Cloves, the Chilli and Cumin Powder.
  5. Add the finely diced Onion and the Basil.
  6. Add the Tomato Puree and the cooked Red Lentils stir well.
  7. Pour over the Hot Vegetable Stock, add some Blackpepper to season and stir well again ensuring all ingredients are mixed thoroughly.
  8. Place lid on the standard Slow-Cooker – ensuring there is at least 1″ at the top without liquid/ingredients.
  9. Leave for 4 hours on high or 8 hours on low
  10. When cooked blend carefully with a hand-blender to desired consistency.
This Soup can be kept for up to 48 hours in the refrigerator or can be frozen and used within 1 month.

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

Slow Cooked Carrot, Ginger and Lentil Soup Recipe

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This is a recipe that I have been promising to post for quite some time!
I first had it late last summer, when a dear friend of mine (who I had converted to slow-cooking) made it for me.

The inspiration behind the recipe comes from Sara Lewis’ Book ‘Ultimate Slow Cooker’ but I have simplified the process and the ingredients further – to the same fantastic results (in my opinion!)…

Firstly a disclaimer – I’m a rough and ready cook in that I do not care much for measuring and following recipes. Experience in preparing food means I trust my gut feel when cooking, and can gauge much of it from touch, feel and what I can see. The ingredients I list below therefore are what I had to hand the last time I did this soup, next time I do it I may add more carrots, less lentils – whatever needs using up – just go with it and see what happens – you can’t go far wrong!

Slow Cooked Carrot, Ginger and Lentil Soup – Serves 4 (good sized portions!)

You will need:

  • Approx 7 Medium/Large Carrots – this will be approx half a kilo, 450g or 1lb
  • 1 Medium/Large Onion (2 if small)
  • 8oz (200g) of Dried Red lentils (Washed thoroughly and drained – use no pre-soak)
  • 2 cubes of Frozen Crushed Ginger – the equivalent of 2 teaspoons or 1-2″ of Fresh Ginger.  I have recently discovered frozen ginger. I was buying fresh ginger but not using it up. Frozen ginger means no waste, less mess and lots of convenience!
  • 1 Vegetable Stock Cube
  • 1 Large spoon (approx a heap tablespoon) of Curry Paste – I use Pataks Balti, Rogan Josh or Tikka Masala paste depending on what I have open in the fridge.
  • Blackpepper
  • Hot Water

Instructions:

1. Peel and dice the carrots and pop in a standard slow cooker

2. Peel and chop the onion and add also

3. Wash and drain the red lentils and add

4. Pop in the two cubes of ginger (no need to thaw) or the fresh ginger

5. Crumble over a vegetable stock cube

6. Add a few grinds of blackpepper

7. Add a large spoon of curry paste and stir all the ingredients together so thoroughly coated and mixed.

8. Pour over enough hot water to cover the ingredients – the slow cooker should be approx 3/4 full – ensure there is at least an inch from the top.

9. Another good stir, pop the lid on, put cooker on low and leave for 8 hours. I actually tend to cook my soups overnight so they get left for up to 10 hours some nights and are still okay.

10. When all the ingredients are fully cooked, using a hand blender, blend the contents directly in the pot. Be careful as the liquid is hot.

If you are serving straight away and wish to make the soup creamier you may wish to add some milk (to desired taste)and stir thoroughly. If reheating later I wouldn’t add milk until reheating stage. I don’t always add milk, although milk is a good way to calm it down if too much curry paste has been added.

This soup can be kept refrigerated for 48 hours or frozen for up to a month. Never reheat in a slow cooker!

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that everytime you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

Simple Spinach and Sweet Potato Soup Slow Cooker Recipe

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This soup I prepare overnight Sunday in advance of Meat-Free Monday for a quick and easy lunch!

Simple Spinach and Sweet Potato Soup Slow Cooker Recipe – Serves 4

Load up the cooker just as you go to bed and leave overnight for a tasty vegetarian lunch.

You will need:

250g (weight when frozen) of Frozen Chopped Spinach (thawed and drained)

3 (approx. 500g) x Medium Sweet Potatoes (peeled and diced)

100g Ready to Use Red Lentils (washed thoroughly and drained)

1 x Onion (chopped)

Half a Teaspoon of Ground Nutmeg

2pints of Vegetable Stock (Hot)

Instructions:

1. Place the thawed Spinach and washed Red lentils in the bottom of the Slow Cooker

2. Peel and dice Sweet Potatoes and chop Onion - add to cooker

3. Sprinkle over the Nutmeg and pour over the hot Vegetable Stock

4. Leave overnight or approx 8 hours, then leave to cool slightly and whizz in a blender or use a hand blender directly in pot (taking care at all times)

5. Refrigerate until ready to serve then reheat ensuring the soup is piping hot but try not to bring to boil as this may impair flavour

Serve with fresh bread – why not try my Simple Rustic Loaf Recipe?

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes – or if you have any recipes that you cook on Meat-Free Monday 

Simple Carrot and Coriander Soup Slow Cooker Recipe

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Not sure what to have for lunch tomorrow?  How about this fantastically simple, nutritious and low-cost soup? Prep tonight, leave slow cooker on till lunch tomorrow, whizz with blender and bob’s your uncle!

Simple Carrot and Coriander Soup Slow Cooker Recipe – Serves 2 Adults and 2 Children

You will need:

1 x Standard Slow Cooker and 1 x Blender

450g/1lb Carrots (peeled and diced)

2 x Medium Onions (peeled and chopped)

1 or 2 Medium White Potatoes (or leave out completely for low-carb version) -  (peeled and quartered)

1 x Teaspoon of Ground Dried Coriander

1 x Vegetable Stock Cube (crumbled)

1  and 3/4 Pints of Boiling Water

Instructions:

1. Peel and dice the carrots – place in slow cooker – carrots require longer to cook than most vegetables hence they need to be diced

2. Peel and chop onions – add to slow cooker

3. Peel and quarter potato/s (omit potatoes completely for low-carb version – this will also make the soup thinner in consistency) – add to cooker

4. Sprinkle coriander and vegetable stock cube over vegetables

5. Pour over 1 and 3/4 pints of boiling water – ensure that slow cooker is no more than 2/3rd’s full

6. Turn heat setting to low and leave for approx. 12 hours or longer if required – I left mine 15 hours (overnight and all the following morning until lunchtime). 

7. When cooked blend the soup and serve

Top Tip - If using a hand blender then remove pot from cooker and place hand blender directly in pot (taking care at all times of course!!).  Ensure that the blender is flat on the bottom of the pot before turning on otherwise the hot liquid will splash upwards.  Keep blender pressed to the bottom of the pot until the majority of the ingredients are evenly blended.  If any of the vegetables are still intact (most probably the potatoes) then turn blender off and squash them individually with the blender pushing down to bottom of pot again and continue blending, repeat this step until the all of the soup is smooth.  Please take care!

Serve with fresh bread – my rustic wholemeal loaf is ideal – recipe to be posted tomorrow!

How simple is that?

Spread the word and let’s start a Slow Cooker revolution!

*As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have cooked this soup please do let me know how it goes (or if you can improve on the recipe) in the comments below.

Don’t forget to subscribe (top right) if you enjoyed this recipe! 

 

Simple Curry Pumpkin Soup Slow Cooker Recipe

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Be warned this Halloween soup packs a punch so if you don’t like it ‘hot and spicy’ please avoid! However if you do like soups with a ‘kick’ then this is perfect for filling a thermos and chaperoning the kids whilst they trick or treat! 

Simple Curry Pumpkin Soup Slow Cooker Recipe – Serves 2 in large bowls or 4 in Mugs

You will need:

1 x Standard Slow Cooker/Crockpot

1 x Medium Sized Pumpkin – Just the flesh (remove seeds and mushy bits) – the pumpkin you have carved for Halloween is ideal! You should have approx 500g of flesh to use – but don’t bother weighing - just go for it.  It’ll be the flesh that you have scraped out – no need to actually cut too much out of the sides.

1 x Onion

1 x Teaspoon of Medium Curry Powder (or Mild or Hot depending on your taste buds)

1 x Teaspoon of Ground Ginger

1 x Vegetable Stock Cube (crumbled)

1 and 1/2 Pints of Hot water

Instructions:

1. Carve out the flesh of a medium-sized pumpkin – this is a fantastically easy way to use up pumpkin flesh rather than disposing of it!  The flesh should weigh approx 500g – it can be in strips, small cubes – whatever really it doesn’t need to look pretty.  Put in Slow Cooker

2. Peel and chop an onion – add to Slow Cooker

3. Sprinkle over the Curry Powder and Ground Ginger and crumbled Vegetable Stock Cube

4. Pour over ingredients 1 and 1/2 pints of hot water – ensure Slow Cooker is no more than 2/3rd’s full

5. Stir well and place lid on cooker – leave for at least 6 hours preferably at least 8 on low – you can leave longer if out all day or if you w ish to leave overnight. 

6. When cooked leave to cool slightly and then blend

Serve in mugs, or in bowls as a meal with crusty or indian bread

If preparing in advance you can store in the fridge for up to 48 hours or freeze and use within 1 month.  When reheating always ensure soup is piping hot and never reheat in a Slow Cooker!

Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that everytime you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that the liquid in the pot covers the ingredients and that you have stirred well when adding everything initially.

Happy Halloween!

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes – or if you have experimented and improved on this recipe please let others know in the comments below

Simple Parsnip Soup Slow Cooker Recipe

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So very simple and tasty – ideal for Autumn evenings with hot fresh bread rolls!

Simple Parsnip Soup Slow Cooker Recipe – Serves 4

Satisfying enough as a main meal.  The lentils give this soup a thick and creamy texture without the fat content!

You will need:

4 x Medium Parsnips (approx 450g before peeling – but don’t bother weighing just go for it!)

1 x Onion

1 x Large Cooking Apple (or 2 x eating apples if more convenient)

1 x Vegetable Stock Cube

1/4 Pint of Red Lentils (use a measuring jug for ease instead of weighing on scales – no need!)

2 x Pints of Hot Water

1 x Teaspoon on Tumeric (optional – only if already in your spice collection)

 1 x Teaspoon of Blackpepper (optional)

Instructions:

1. Peel and dice the 4 Parsnips and place in Slow Cooker (Temp High)

2. Peel, core and dice Apple – add to Slow Cooker

3. Peel, and chop Onion – add to Slow Cooker

4. Measure out 1/4 Pint of Red Lentils into a measuring jug, then rinse thoroughly using a sieve – drain and add to Slow Cooker

5. Crumble a Vegetable Stock Cube over ingredients, add the Tumeric and Blackpepper (if you do not have these don’t worry - go without)

6. Pour over 2 Pints of Hot Water and put lid on Slow Cooker.

7.  Turn Heat Setting to Low and leave for 8 hours (or longer if you are out for the day – up to approx. 10 hours)

8. When ready to serve – blend using a hand blender in pot (or transfer to a blender) – be careful in both instances as it will be hot.

Serve immediately with hot fresh rolls, store in the fridge for up to 48 hours or freeze for up to 1-month

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes in the comments below