Ingredients

• Potato, Sliced
• Parsnip, Sliced
• Carrot, Sliced
• Leek, Well Washed And Sliced
• Mixed Herbs, Garlic Granules, Pepper, Salt, Curry Powder, Paprika
• Water
• Milk
• Greek Yoghurt

Method

1. Place all the vegetable into the slow cooker
2. Add all the seasonings to the slow cooker. I had to go in and add some of these after cooking my first time so I strongly suggest you just put all these in at the start for a more well rounded flavour!
3. Add enough water to cover all the vegetables and about 1/2 a cup of milk too
4. Cook on high for approximately five hours or low for about eight hours
5. Blend up and add some Greek yoghurt, either as a swirl through it or before giving it another quick blend

Eating And Storage Tips

I keep this to be quite a thick soup but if you prefer a looser consistency then you could add more water in at the start or add more milk in at the end of cooking.

This is pretty root vegetable heavy and you could make it even more so by adding swede, turnip and sweet potato but given swede and turnip are the only two vegetables I cannot even stomach the smell of I cannot confirm if that would actually be tasty.

Adding the Greek yoghurt at the end is completely optional, especially if you adding milk, or you could forgo the milk and add extra Greek yoghurt. If you want to keep this dairy free you absolutely can but I would recommend adding a dash extra water just to give it a little bit more liquid to assist with blending it.

If you fear that adding water in will bring down the flavours for this soup you could absolutely use a stock of your choice alongside all the seasoning you plan to add. If you are doing this though consider the seasoning quantity, especially for something like salt, based on what your stock already has hidden within.

I made plenty for another hearty portion so I let my slow cooker cool and poured it into a fridge friendly container. When I went to reheat it I simply place into the bowl I want to eat from, half cover it to contain the heat but allow the steam to escape and give it a good blast, stirring half way through before blasting in the microwave again. If you have a really thick soup you might want to add a dash of water or milk or reheating too.

If you want to make this in a much bigger batch you absolutely could and split it into containers of suitable portion sizes, throw a label on and put it into the freezer for up to a month (I find longer and it starts to get freezer bite with that much liquid in there). Then the day you want to eat simply move to the fridge to let defrost in the morning and come the evening heat away.