Friday, 26 October 2012

Soup's Up, Easy to make.


The slow-cooker has been placed on my counter top and we are warming ourselves up with delicious soups these days. I am thankful for small victories. Tonight the kids ate their vegetable soup without too much complaining. Salads don't quite have the same appeal as they did in mid-July and so slow cooker soups have been very helpful in alleviating one task from my to do list each day.

Slow Cooker Butternut, Sweet Potato and Zucchini Soup

 Seriously, don't spend time chopping everything in beautifully similar chunks, you are going to blend it all up anyways.This soup gets you a good dose of beta-carotene and Vitamin A with not much fuss at all and it is delicious!


Butternut squash, peeled and cubed
1 Onion, small
4 Carrots peeled and sliced
1/2 Zucchini (you can add more if you have it, I only had half)
Roasted sweet potato chunks ( I had some left over from dinner the night before)
1 tsp Tumeric
1/2 tsp ground Cinnamon
1 tsp curry powder
1/4 tsp ground ginger
Salt and Pepper to taste
Organic low Salt Chicken broth (or Vegetable broth if you want to keep it Vegan or Vegetarian)
1/4 cup coconut milk or cream

  1. Chop and prepare all your ingredients and throw them all in your slow cooker. 
  2. Warm up your broth in a saucepan first and then add to the crock-pot, together with 2 cups of water.
  3. An hour before dinner time blend the soup in the pot with a hand held blender. Be careful, the soup is hot and can splatter.
  4. Taste the soup and add more seasonings if desired. Add the coconut milk or cream about 5 minutes before serving. 
  5. Keep leftovers in the fridge. Can be served in mugs for lunch the next day.

Here's a kid-friendly, slightly better for you, home made version of the canned chicken noodle soup.
If you are able to make your own chicken broth then you can just add whole wheat spaghetti that you have broken up into small pieces into your broth and voila. I used Organic chicken broth and then just to make sure it looked the same as the canned stuff (kids are smart, you gotta be smarter) I added in 1/4 cup of the butternut squash soup I had made for the adults. (Recipe above)

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By Melony Teague

By Melony Teague
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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children.
Founder of "Secrets of Body Transformation from the Inside Out" 
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