Slow cooker recipe 23/01/2024

Keep checking back here for our weekly recipes. This week was Chunky Veg soup. We found this would be a great recipes depending on how you like your soup, this tastes amazing with the chunks but also equally tasty if you want to blend it down so it's smooth and velvety.

This recipe serves 4-6

Ingredients;

• 2 tbsp rapeseed oil

• 2 leeks, sliced

• 3 Garlic cloves, finely grated

• 300 g baby potatoes, sliced

• 1 L vegetable stock mixed with 2 tsp bouillon paste

• 250 g, asparagus stems, cut into chunks (tips seperated) we couldnt find asparagus in the shops so used carrots as a alternative but you can use any veg you prefer.

• 160 g soya beans

• 400 g can Borlotti beans, drained

• 4 tomatoes, chopped

• 30 g basil, leaved and stems seperated and finely chopped

For the dumplings;

• 300 g tub cottage cheese

• 75 g chickpea flour, sifted

• 1 egg, beaten

• 3 tbsp basil stems and leaves

Method

1. First, make the dumplings. Tip the cottage cheese into a bowl and mash to smooth slightly. Mix in the flour, egg and basil, then set aside for 10 minutes for the flour to absorb the moisture.

2. Meanwhile, heat the oil in a pan over a medium heat and fry leeks and garlic until soft then add to the slow cooker. Add the potatoes with the stock, add the asparagus stems, all the beans, the tomatoes and remaining basil stems.

3. Cook on low for 4 hrs or until all the veg is tender. Stir in the asparagus tips for 5 minutes before the end.

4. To make the dumplings heat a deep frying pan filled with water to a gentle simmer, then use ice cream scoop to evenly divide the mixture into eight dumplings, add to the water and cook for 5 minutes or until the dumplings rise to the surface.

5. To Serve, divide the soup evenly between bowls and top each one with two dumplings.

(Any dumplings left over can be kept chilled in an airtight container for 4 days. Soup can be frozen once cooled for up to 3 months, to make defrosting easier divide the soup into individual portion sizes )

This recipe was taken from BBC Good food web page but has been adapted by my self for our needs.

If you do decide to make this recipe we would love to see photos. Leave a comment on this blog post or head over to our Facebook page to share your images.

Check back here next week for our Lasagne recipe.

Jade.