Turn the slow cooker on to high.
Add the dried soup mix & herbs to the slow cooker.
Add 1 litre of chicken stock & the sliced celery & leek.
Using a food processor with a grater attachment & process the onion, garlic, carrots, parsnip & sweet potato.
Add the vegetables to the slow cooker along with the diced vegetables.
Season & add more chicken stock if required.
Cook for 5-6 hours. Taste for seasoning & add more stock if needed.
Can be made with vegetable stock if you want this to be vegetarian.
You can make this with any selection of veges but these are my favourites.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 19 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.6mg||1 %|
|Sodium 525.6mg||18 %|
|Potassium 484.5mg||13 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.9g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 109
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