Vegetable Soup

Vegetable Soup

Serves 16

90g butter, optional
4 large carrots, diced
8 large potatoes, peeled and diced
2 sticks celery, diced
4 large onions, peeled and diced
3 litres chicken or beef stock
Salt and pepper to taste
1 cup cream
2 tablespoons chopped parsley

Melt butter in a saucepan, add vegetables and cook for 15-20 minutes – stirring occasionally. Place vegetables in Slow Cooker and add stock and seasoning. Cover and cook on LOW for 6-8 hours. Just before serving, stir in cream and parsley. It is not necessary to cook vegetables in butter before placing in the Slow Cooker, but it will enhance the flavour.

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