Simple Spinach and Sweet Potato Soup Slow Cooker Recipe

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