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Super Vege Soup

Continuing with the slow cooker theme, this is another throw everything in the pot and leave to cook recipe! You can leave out the curry paste if you don't like anything too spicy but it does add a certain depth of flavour to the soup. 

1 butternut squash 

1 red pepper  

2 carrots 

250ml vegetable or chicken stock 

3 cloves garlic 

1 teaspoon grated ginger 

1 teaspoon green or red thai curry paste (optional) 

1 red onion  

1 teaspoon each of dried cumin and coriander  

125ml coconut cream 

Peel and chop up all vegetables, place in the slow cooker, add all the other ingredients as well and stir through. Cook on high for 2 1/2 hours stirring occasionally or until veges are cooked and soft. Turn to low until ready to serve, then add the coconut cream. Using a hand held blender blend until smooth. Serves 4.

Have a Super Read! Happy World Book Day!