Slow cooker vege soup
- Serves 6-8
- Prep time: 20 mins | Cooking time: 8 hrs 15 mins
This comforting vegetable soup makes for the perfect winter meal. Barley is traditionally used in these types of soups; however, we have added our delish Pams Superfoods Quinoa for an extra twist! For an added flavour boost, stir through a spoonful of Pams Pesto or some crumbed crisp fried Pams Finest Prosciutto Crudo.
Ingredients
3 tablespoons Pams Pure Olive Oil
½ cup Pams Diced Onion
2 cloves garlic, chopped
1 stalk Pams Celery, sliced
1 Pams Carrot, diced
1 Pams Parsnip, diced
1 Pams Leek, finely sliced
1 litre Pams Vegetable, Beef or Chicken Stock
2 cups water
½ cup Pams Superfoods White Quinoa
¼ cup chopped parsley
Method
Heat the oil in a large frying pan and gently sweat the onion, garlic, celery, carrot, parsnip and leek over a low heat for 15-20 minutes.
Transfer the vegetables to the slow cooker.
Pour over the stock, water and stir through the quinoa.
Cover and cook on low for 7-8 hours.
Taste and add salt and pepper as needed.
Serve sprinkled with parsley.