I've been experimenting with my slow cooker as you just chuck everything in and forget about it. You're also rewarded with a the aroma of nice food cooking.
I used local organic mushrooms onions baby tomatoes with frozen veg spiced up with ginger chilli and black pepper, I never cook with salt and really don't like salty foods any more. I've also baked some bread so will have this soup with freshly made bread and I like the thought of that.
I just want to show that with a little effort we can cook a really nice healthy easy meal.
Slow cooking can be really fun, everything is in a pot and you kind of forget it on the counter! Same with pressure cooking in an instant pot. I love those cooking techniques!
2 tablespoons thinly sliced chives or scallion greens
Put the carrots and parsnips in a large soup pot. Add the water, potato, oil, brown sugar, ginger, thyme, salt, pepper and optional cayenne and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer until the carrots and parsnips are very soft and the potato is tender and starting to fall apart, 50 to 60 minutes. Mine too about 35 to 40 minutes as I’d cut the vegetables into smaller pieces.
Process with an immersion blender (I used a normal liquidiser and it worked very well) until smooth. Alternatively, process in batches in a high-speed blender and return to the soup pot. Stir in the coconut milk (I actually added the coconut milk in with the vegetables in the blender and it worked very well.
I had some last night and have frozen 3 more servings.
To be honest I doubt it as the coconut gave the lovely creaminess of the soup. I'll probably miss the sugar out next time, I only put the sugar in as it was the first time I made it.
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