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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This slow-cooker soup recipe is perfect for freezing!
1 Preheat the slow cooker. Add all the ingredients except for the parsley, soured cream and bread. Pour over 3 cups boiling water, stir to combine, then cook for 2 hours on high or 3½ hours on low.
2 Switch off the cooker, then use a stick blender to blend the mixture until almost smooth (add more water for a thinner soup).
3 Serve garnished with parsley, topped with soured cream and a sprinkle of ground black pepper, with the bread on the side.
Calories 390 cal
Kilojoules 1632 kJ
Total fat 11.6 g
Saturated fat 4.8 g
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This was so easy and absolutely delicious. I cook for a fussy crowd and it won a massive stamp of approval! Including from the lentil hater (just omitted the fact that it contains lentils)
Well done! We’re so glad you enjoyed it.
Very Nice. I added extra vegetables and stock. I will make again. My family loved it too