Morphy Richards Great Food Ideas

Serves:

6-8

Prep time:

20 mins

Cooking time:

6 hrs

Ingredients

- 3 tbsp rice bran oil
- 2 onions
- 2 garlic cloves
- 1.8kg x selection of vegetables (eg broccoli, carrots etc)
- 2 potatoes (cubed)
- 2 litres vegetable stock
- Bouquet garni
- Salt & freshly ground black pepper
- Parsley

Method

1. Sear the onions and garlic until softened
2. Add this, the vegetable selection and potatoes to the slow cooker pan. Stir around to coat everything, and then sweat very gently for 10-15 minutes
3. Add vegetable stock and season with salt and freshly ground black pepper. Set to slow cook for 6 hours, until all the vegetables are tender
4. Once the cooking process has finished, liquidise the soup and check the seasoning.

Special tips & hints

Garnish with chopped parsley and serve with some fresh crusty bread