Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Winter in Adelaide and yet another crock pot full of soup. It met with my mate  mrduhast's approval he loves it.

Ingredients

50g Butter
6 small potatoes
1 medium sweet potato
1 onion
2 cloves garlic
broccoli
3 bok choy
2 small carrots
1 small wedge of pumpkin
1/2 a large celery (the leafy half)
2 tins tomatoes
1 tin 4 bean mix
spring or filtered water
salt and pepper to taste (1 teaspoon salt, 2 teaspoons pepper)
1/4 cup sweet chili sauce

Optional Ingredients

Worcestershire sauce (2 Tablespoons)
honey/sugar/maple syrup (1/4 cup)
5 anchovies

Blender or stick blender is advised

Method

Put butter into the crock pot and allow to melt
finely chop onion, garlic and celery then add that in
add the rest of the vegetables, tin tomatoes and four bean mix
top up everything with water so that it is just below the level of veg
(Please note this is for a really big crock pot so its going to be stacked)
Cook on High for 3-4 hours or until potatoes are soft
Let cool and then blend with a stick blender
Add in any of the optional ingredients to adjust the flavour to suit your personal tastes

Serve

With your choice of sides - bread, toast, patties, vegetable sticks, naan bread, crackers, biscuits or even Dumplings etc
Pictured: naan bread strips


Notes

Essentially I was using up any vegetables that I had available
I had to use up some anchovies but I wouldn't normally add them to vegetable soup