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Lentil Vegetable Soup Serves 4-6
2 cups brown or yellow lentils
4 cups water
2 rashers bacon, finely chopped
1 medium onion, finely chopped
1 carrot, thinly sliced
1 clove garlic, crushed
1
/
2
teaspoon salt
1
/
4
teaspoon pepper
1
/
2
teaspoon oregano
1 bay leaf
1 x 400g can chopped tomatoes
2 tablespoons wine vinegar
1. Place all ingredients into the slow cooker.
Cover and cook on Low for 8-10 hours.
2. Remove bay leaf and serve very hot with
croutons if desired.
Tomato Soup Serves 4-6
1kg tomatoes, fresh or canned, roughly chopped
2
1
/
2
cups beef or vegetable stock
1 small onion, chopped
2 teapoons sugar
1
/
2
teaspoon basil
1 teapoon Worcestershire sauce
fresh ground pepper to taste
1
/
2
cup cream
1. Place all ingredients except cream into the
slow cooker.
2. Cover and cook on Low for 6-8 hours on
High for 3-4 hours.
3. Allow to cool, then puree in a food
processor or blender.
4. Return soup to the slow cooker and reheat
on High for 1-2 hours.
5. Stir through cream prior to serving.
NOTE: If your prefer a thicker soup, blend 1
tablespoon of cornflour with 2 tablespoons
water. Stir through soup before adding cream
and cook on High until thickened.
10
Recipes (continued)