• 1 onion, chopped
  • ½ tsp cumin seeds
  • 1 gar­lic clove, crushed
  • 400g/14oz car­rots, chopped
  • 125g/4oz pota­toes, chopped
  • 1 parsnip, chopped
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/half fat milk
  • 2 tsp toma­to puree/paste
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions, cumin seeds & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. Ground cumin al­so works equal­ly well in this recipe.