Slow cooking is one of the most energy-efficient and economic ways of cooking. Not only do they use far less power but they are great for batch cooking and freezing. Cooking in just one pot saves time and energy on washing up too!
1.5 Kg of tomatoes (quartered)
1 large Onion (finely chopped)
1 large carrot (peeled and diced)
2 sticks of celery (diced)
1 large bay leaf
1.5 litres of stock (use 2 chicken or veg stock cubes)
2 tsp of Tomato Puree
1 tbsp Olive Oil
Salt & Pepper
Switch on your slow cooker to low. Fry off the onion until soft in the olive oil. Add the tomato puree and cook it through for acouple of minutes before adding the carrots and celery and fry for another 3 minutes until softened. Gently tip into your slow cooker. with your tomatoes, stock and bay leaf. Cover and cook for 4 hours. Wizz up in a processor and sieve to remove any bits of you prefer a smooth soup. In the picture we’ve added a little milk and garnished with cress.
Adjusting Your Soup
If it’s too thick add water or a little milk.
If it’s too runny add 1 tsp of cornflour dissolved in a little water.
If it lacks taste after seasoning add a teaspoon of sugar.
Freeze and will keep in the fridge for 2 days.