This soup is full of vegetables.
I must admit that this soup takes a long time to make, but that is the whole point 🙂 Cooking the vegetables in the slow cooker really intensifies their sweet flavours and, apart from the added coconut cream, they basically cook in their own juices. The result is a delicious thick, creamy soup.
You will have to invest a little time into chopping the vegetables before you put them into the slow cooker. I must admit that I always find pumpkin a bit of a chore to chop. If you are lucky enough to be able to buy pre-chopped pumpkin for a good price then that might be an option. Alternatively you could chop the vegetables one day and then cook the soup the following day. However for the little bit of effort you will have enough servings for a week’s worth of office lunches, or you will be able to feed a large family for a healthy lunch or dinner. (Note that my slow cooker is 5 litres/quarts and the ingredients below basically fill it, so if you have a smaller model then you may want to reduce the amounts accordingly.)
If you do want to lower the fat content even further then you can use water or vegetable stock instead of coconut cream. When using ready-made stock remember to watch out that it doesn’t contain too much hidden salt.
Ingredients – serves 10 for lunch:
1 small onion, roughly chopped
- 4 celery stalks, roughly chopped
- 4 medium carrots, scrubbed and chopped (peeling them is up to your preference)
- approx 1 kg/2 lbs pumkpin, peeled and chopped into 2cm/1 inch cubes
- 2 medium potatoes, peeled and roughly chopped
- 400g/14 oz can diced tomatoes
- 400g/14 oz can coconut cream
- freshly ground black pepper, to season
- spring onions or fresh chives, finely chopped, optional, to serve
- Put your chopped vegetables into your slow cooker bowl. Pour over the can of diced tomatoes and the coconut cream. Season well with black pepper.
- Use tongs to mix the ingredients together.
- Put the lid on the slow cooker and cook on low for 5 hours, stirring occasionally.
- Once the vegetables are very tender, switch off the slow cooker, remove the lid and leave to cool for 10 minutes.
- Use your stick mixer (immersion blender) to carefully blitz the vegetables whilst they are still in the slow cooker. Once the soup is smooth, you can gradually add a little water if you want a thinner consistency, or to stretch it to even more servings.
- The soup is best served warm rather than hot. Top each bowl with some finely chopped spring onions or chives, if you have them.