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!!).
Gravy stock (veg / chicken stock works best, but I only had beef available)
Salt & pepper
Gather all your veg and throw it all in to your slow cooker / pan.
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.
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.