My simple slow cooker soup

    9 hours 15 min

    I made this soup out of everything I had in the fridge and cupboard, it turned out so well, it became a big hit with my wife, my little girl and family. We've made it several times since and its just so lovely and perfect for a cold evening especially with homemade warm loaf.

    Warwickshire, England, UK
    22 people made this

    Serves: 4 

    • 1 butternut squash, peeled and cut into cubes
    • 1 small onion, diced
    • 2 medium carrots, sliced
    • 1 small tin sweetcorn, drained
    • 2 potatoes, peeled and cubed
    • 1 courgette, sliced
    • 1 medium parsnip, sliced
    • 2 chicken stock cubes
    • 1/4 teaspoon curry powder, or more to taste
    • 3 handfuls red lentils
    • black pepper to taste
    • 1 teaspoon dried mixed herbs
    • 100ml single cream (optional)

    Prep:15min  ›  Cook:9hr  ›  Ready in:9hr15min 

    1. Add all ingredients to a slow cooker. Stir well, then cover with water.
    2. Cook for 9 to 10 hours on low or 5 to 6 hours on high.
    3. Use a masher to crush all the veg up into a lumpy texture. Stir in cream just before serving, if liked.


    I used a masher rather than blender, you want it to still resemble lumpy vegetables but not smooth and not like soup you get from supermarket. Cooking times might seem high but I believe the longer it's cooked, the thicker it is and more tasty it becomes. I haven't added salt as stock cubes have plenty of salt in them already.

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    Lovely homemade soup on a cold evening  -  13 Oct 2016