• 1 onion, chopped
  • 4 sticks cel­ery, chopped
  • 300g/11oz eat­ing ap­ples, peeled, cored & chopped
  • 300g/11oz car­rots, chopped
  • 1lt/4 cups veg­etable stock/broth
  • 1 tsp each brown sug­ar
  • ½ tsp salt
  • 2 tb­sp toma­to puree/paste
  • Lemon wedges to serve
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & cel­ery in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the lemon wedges. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles and ap­ples are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve with the lemon wedges.
  3. This is a re­al­ly light, fresh-tast­ing soup.