Slow cooker vegetable soup

This is the first time I've made soup in the slow cooker, but it was so easy and delicious.        My slow cooker fries, if yours doesn't, use a pan first.  Add a little oil to the pan, then some vegetables, whatever you have. I used sliced celery, sliced leek (washed), sliced carrot, half a bag of soup mix lentils. With these I never bother soaking over night, I rinse them and then boil them in cold water, and then add to the soup. Add stock to cover the vegetables and seasoning to taste. If for children use low salt stock and don't add salt.

Slow cook for around 3-4 hours until vegetables soft. I put this on this morning prior to baby group and was ready in time for lunch

Vegetarian Hot and sour soup

I fancied making something spicy today!

I absolutely love oriental food. I am desperate to visit that interesting part of the world, but hubby spent a month travelling around Japan when he was 19 and now won't go back.

To make this delicious soup, I just used what I found in the cupboard and thrown it in a pan, as I have made it so many times. 

Taste as you go and adjust amounts depending on taste.

Ingredients 

• A pack of firm tofu, 
• 500 ml stock (I use vegetable cubes)
• tbsp light soy sauce
• tbsp dark soy sauce, 
• tsp mirin (Chinese rice wine is better but I have ran out), 
• tsp Chinese black rice vinegar, 
• tbsp balsamic vinegar, 
• a sprinkling of chilli flakes depending how spicy you like it, fresh ginger, 
• tsp sesame oil, 
• 1 egg white, 
• cornflour mixed with 2 tbsps water
• a handful of  frozen stir fry veg
• handful of frozen peas

Method

• Add everything to a pan except corn flour, egg white and peas.
• Bring to the boil
• turn down and simmer for  a few minutes, it is a very quick soup
• add corn flour mixture and stir (this is to thicken)
• add egg white and stir quickly
• add frozen peas - these are added last so they don't lose the green colour.
• Serve with a sprinkling of spring onion

For a meat version add shredded pork and prawns

Enjoy