Super Easy Homemade Veggie Soup – pic heavy

After being informed that I need to increase the iron in my diet, I decided that I would grab a few bags of pre-prepped veg from Asda.  It seemed like a good choice, so I got two bags of diced potatoes, and two bags of broccoli, carrots and sprouts.  We used one bag of the mixed veg, and one bag of potatoes on Saturday, to go with a pre-cooked chicken (also from Asda – we were having a bit of a lazy cooking day, ha ha).

When I got to the fridge, early this afternoon, there was lots in there to feed me, but I realised that I needed to get the veg eaten.


So I decided to make a veggie soup in my slow cooker (please note that this recipe can also be made in a large pan (with lid), so if you don’t have a slow cooker / crock pot, don’t dismay!!).



Mixed veg

Gravy stock (veg / chicken stock works best, but I only had beef available)

Salt & pepper

Tabasco sauce


02 03


Gather all your veg and throw it all in to your slow cooker / pan.

05 06 07

Make up your gravy stock, according to the instructions on the packet.  For me, I used four heaped teaspoons of the Bisto beef gravy granules, and topped up the jug with boiling water.  In reality, this wasn’t enough, and was really watery, but I knew that once the potatoes had cooked, and when everything had been blended together at the end, it would soon thicken up.

08 09 11Pour the gravy stock over the veg, and top up with kettle water, ensuring to ‘almost’ cover the veg completely.  Add a sprinkling of salt & pepper, and cover with a lid.

12 13Turn your slow cooker on to “HIGH”, and set your timer for 5 hours.

Alternatively, if you’re using the ‘pan on the hob’ technique, bring to the boil, then turn down the heat and allow to simmer for approximately 40 minutes.  After this time, check the sprouts (or potatoes) with a sharp knife…  The knife should slip right through the veg with no difficulty what-so-ever.


When the veg is cooked right through, grab your hand blender, and blend, blend, blend!!  If you like your soup with a few ‘chunks’ of veg in it, just be sure not to blend the soup for too long.  Give it a stir every now and again until you get to the perfect consistency for you.


Finally, add a splash (or two) of Tabasco sauce to taste, stir in to the soup, then serve.



A treat for feet – Lavender Foot Soak

I’m currently on a creative streak, where I’m making all sorts of fashion jewellery, accessories and other crafty bits and pieces to take to a craft fair on 1 June.  I’m rather proud with the amount of items I’ve created so far, but this one I have to share with you.

I’m not giving you a set amount of ingredients, as it varies depending on the size of the jar you are wanting to use.

Ingredients / Items needed

Pure sea salt

Long grain rice

Baking Powder / Baking Soda

Dried Lavender buds

Essential oil – Lavender

Food grade citric acid

Jar(s) with lid(s)


1.  Ensure the jar(s) and lid(s) you are using is fully cleaned.  Try to soak in boiling water to sterilise the jar(s).  Dry thoroughly.

2.  Add the salt, rice, baking powder and lavender buds at 1 tablespoon each; 1 teaspoon of citric acid; 6-7 drops of lavender essential oil.

3.  If your jar is still not full, continue to add salt, rice, baking powder and lavender buds in equal quantities until full.

4.  Put the lid on the jar and shake until the mixture is fully blended.


How to Use

1.  In a bowl, large enough to soak your feet in, add 2-3 teaspoons of the mixture, add boiling water (and some cold to bring it to a reasonable temperature)

2.  Add your feet and allow to soak for 15-20 minutes.

3.  Dry your feet thoroughly.

Perfect for tired feet.  Enjoy!