Carrot and leek soup

Lunch - Vegetarian

Cooking method: Slow
Serves: 2

Time: Long - longer than 60 minutes
Difficulty: Easy - a child could do it

Equipment

• Slow cooker

Ingredients

• Condiment, cube, or tube
• Swiss bouillon - some
• Vegetable stock - 1
• Drink or liquid
• Water - 600 ml
• Grain, pulse, or dried
• Yellow split peas - some
• Vegetable
• Carrot - 2
• Leak - 2
• Onion (chopped) - 1

Method

Chop all the vegetables into the smallest pieces you can manage to chop them into. Saute them in your slow cooker pan until they start to soften. Crumble the stock cube and the bouillon in, add the split peas and the water, mix it all up, put the slow cooker lid on and leave cooking slowly for at least three hours. Don’t mash or blend it, leave it in this broth state. Serve when you’re ready to eat it. You may need end up needing a bit more or a bit less water, depending on how wet you like your soup.