INGREDIENTS:

  • 1 onion, chopped
  • 500g/1lb 2oz car­rots, chopped
  • 125g/4oz pota­toes, chopped
  • 1lt/4 cups veg­etable stock/broth
  • 1 tsp run­ny hon­ey
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions 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. Fresh­ly chopped chives and/or a swirl of sin­gle cream make a love­ly gar­nish to this soup.

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