After all the feasting our family did during the festive season I have decided it’s time to start slow cooking lots of vegetables this January. Soups are full of disease fighting nutrients so they are great for winter. They are mainly liquid so they can also help you to stay hydrated. Although you may not be moving around as much in winter we still lose fluid every day even in the colder season.
Soup is also freezable so you can make a big batch at the weekend and freeze it. I made extra for my mum and she gladly took it for her freezer. Soups are also inexpensive as well. I like to use any vegetables that I may have not used in the fridge. Plus this soup is made in a slow cooker so it is very easy to cook. When Christmas is over I love cooking easy and cheap meals in January. This soup was one I thoroughly enjoy and I hope you will too.
What’s your favourite soup? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Slow cooker
- Stirring Spoon
- Serving spoon
Ingredients for the spices
- Ground cumin x 3 tsp
- Ground coriander x 3 tsp
- Salt x 1/2 tsp
- Ground black pepper x 3/4 tsp
- Ground cinnamon x 1 – 2 tsp
- Cayenne pepper x 3/4 tsp
- Ground cloves x 1/4 tsp
Method for the spices
- In a small mixing bowl add the ground cumin, ground coriander, salt, ground black pepper, ground cinnamon, cayenne pepper and ground cloves.
- Mix all these ingredients together and set aside.
Ingredients for the soup
- Onion x 1
- Butternut squash x 1 small
- Carrot x 1
- Parsnip x 1
- Swede x 1 small
- Butter beans x 2 400g tins
- Oat milk x 500 mls
- Bone broth or chicken or vegetable stock x 500mls
Method for the soup
- Peel the butternut squash and cut into 2 centimetre pieces.
- Next peel the parsnip, carrot and swede and cut into 2 centimetre pieces.
- Put the ingredients into the slow cooker.
- Now peel, slice and dice the onion and put this into the slow cooker too.
- Sprinkle over the spice mix that were set aside earlier.
- Mix all these ingredients together until the vegetables are covered in the spice mix.
- Pour over the bone broth, chicken or vegetable stock and milk.
- Stir all these ingredients together.
- Turn the slow cooker to low for 8 hours or high for 4 hours.
- Cook until the vegetables are soft.
- Once everything is cooked, turn the cooker off and remove the lid.
- Leave to cool.
- When the soup is cool, add it to the blender and blend until smooth.
- Depending on the size of your blender, you may need to blend in batches.
- Once all the soup is blended, pour it back into the slow cooker and put it onto the ‘keep warm’ setting until you would like to serve.
- Finally serve and enjoy.
Slow Cooked Moroccan Vegetable Soup was a hit with my husband Howard but my son Ted was not so keen. Ted is 7 and he is not a fan of vegetables. Especially root vegetables, well actually most vegetables. He did try it but by the look on his face it wasn’t his favourite soup. Howard really enjoyed it and he didn’t have a look on his face when ate it. As I mentioned earlier most soups are freezable depending on the ingredients. Thankfully this one is freezable so you could make a big batch and freeze for another occasion. However you decide to eat this meal, as always, please enjoy. Thank you xxx