“A delicious blended soup using red and orange vegetables. A little bit of chilli sauce gives it a warming kick. Inspired by the Vegetable Slow Cooker cookbook.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large frying pan. Saute the leeks until softened. Add the cumin, black pepper and garlic. Cook for around a minute and remove from heat. Transfer to a slow cooker or stock pot.
  2. Add the sweet potato, carrot and vegetable stock. Stir well. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
  3. Place the capsicum in the frying pan and cook until soft. Add to the soup along with the ancho sauce. Cook a further 10 - 15 minutes.
  4. Remove from heat and allow to cool slightly before blending with an immersion blender.
  5. Serve with sour cream or evaporated soy.

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