onion, peeled and chopped
olive oil (if desired, or skip the frying stage)
pumpkin, peeled and diced
sweet potato, peeled and diced
1 potato, peeled and diced
1 carrot, peeled and diced
chicken or vegetable stock
1 tin evaporated skim milk
fresh freen herbs
optional:
garlic,
curry powder
coconut cream
if desired fry off the onion (and garlic / curry powder)
add all other ingredients except evaporated milk & herbs
bring to the boil, reduce to a simmer
cook until all vegies are very soft
puree with a stick blender or mash.
add in evap milk. puree to mix well
serve sprinkled with fresh herbs, crusty bread on the side
NOTE: to make in the slow cooker simply place all ingredients into cooker and cook for 4-6 hours. puree in cooker.
3 comments:
Sounds like a good way to combine TMX & slow cooker. Chop saute onion & garlic, then chop up veg into small pieces to put in TMX then after cooking use it to puree. Good thinking
the TMX would be perfect for this soup if you only wanted a small quantity :)
because i cook huge quantities at one time i have to go with stove top!
This sounds amazing. I am tucking this away for a Halloween shindig, and I will be sure to link back here if I blog about it, or pass the recipe. Thanks!
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