I have often mentioned that my husband is addicted to soup.   So much so, that I sometimes have trouble keeping up with a supply, especially during the summer months when I am often found on the Isle of Wight.  I try to keep a good stock both at home in Camberley, and on the Island so that wherever we are, there is a good choice for him.

Sometimes I make specific soups, but I also like to experiment a little and will make a soup from ‘left-overs’ from both the fridge and the vegetable basket.    This soup is definitely a ‘left-over’ soup which turned out to be an instant success so I quickly wrote down the ingredients I had used.   I also made use of my slow-cooker once again as I had a very busy day and didn’t want to be tied to the hob.   There is nothing more satisfying that throwing some ingredients in the slow cooker, leaving it to bubble away, and turning it into a delicious soup.

My husband’s comments were: creamy, full of flavour, comforting, slightly warming with a sweet, spicy, mellow taste.  That was good enough for me!

INGREDIENTS:

2 sweet potatoes, peeled and cut into chunks
3 stems of celery, chopped
10 Chantenay carrots
1 eating apple, quartered & core removed
¼ cup finely sliced peeled fresh ginger
2 onions, chopped
2 cups+ vegetable stock
2 garlic cloves, peeled and crushed
Sea salt and black pepper
14oz can coconut milk

METHOD:

Place all the ingredients, except the coconut milk, in the slow cooker. Top up with water if necessary to fill.

Cook on high for approximately 6 hours.

Leave to cool slightly and blend with a stick blender, or purée in a Nutribullet or similar.

Stir in the can of coconut milk.

Slow Cooker Sweet Potato and Coconut Soup

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.