Slow Cooker Vegetable Soup

Ingredients

• butternut squash — chopped700 g
• carrots — 2; chopped150 g
• parsnips — chopped2 ea
• onion — chopped1 ea
• potato — 1; chopped200 g
• celery sticks — chopped2 ea
• garlic cloves2 ea
• vegetable stock1000 ml

Method

1. Cut the vegetables into small, evenly sized pieces and put them in the slow cooker.
2. Pour over the vegetable stock, season with salt and pepper and stir well.
3. Cook on high for 4 hours or low for 8 hours, until the root vegetables are completely tender.
4. Blend with a stick blender in the slow cooker to your preferred texture.
5. Taste and adjust the seasoning, stir in a little single cream if you like, and serve hot.