Slow Cooker Soulful Soup

Slow Cooker Soulful Soup. So easy and quick to make, and bloody delicious!

Serves: 4 (easily doubled) Time: 6 hours

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Ingredients

• 450g sweet potatoes, peeled and cubed

• 50g carrots, chopped

• 120g onions, chopped

• 225g celery, chopped

• 1 red bell pepper, diced

• 6 cloves garlic, minced or pressed

• 300g brown lentils, rinsed

• 1 ½ tsp coriander

• 1 ½ tsp cumin powder

• 1 tsp curry powder (or more to taste)

• ½ tsp smoked paprika

• ½ tsp ground cinnamon

• ⅛ teaspoon ground nutmeg (optional)

• 1200ml - 1600ml low sodium broth (vegetable or chicken)

• 550g baby spinach, roughly chopped

• 60ml lemon juice or lemon wedges for serving parsley and coriander for serving

Method

1. Throw the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 1200mls broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours - you can cook on the hob if you don't have a slow cooker.

2. Place half the soup into a blender along with a little additional broth (250mls or so) and blend till smoothish. Alternately, you can use a stick blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture.

3. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

4. Season with pepper and curry powder to taste as desired. Thin with additional broth to desired consistency if you like it thinner.

5. Serve warm with tons of fresh parsley and coriander sprinkled on top, if you like!

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