Most of you know I’ve been suffering with a cold the past week so I knew that my Slow Cooker Comforts post had to reflect that.
1 cauliflower, chopped into florets
4 parsnips, peeled and chopped
2 small onions, peeled and chopped
100g yellow split peas
2 teaspoons of wholegrain mustard
1 teaspoon of chopped garlic (I use the Very Lazy range)
Half a teaspoon of turmeric
Half a teaspoon of garlic
1 litre of vegetable stock
1 teaspoon of chia seeds*
1 tablespoon barley grass powder*
Salt & pepper to taste
* I use these in all my foods to try and get as much goodness as I can.
I prepped all my ingredients the night before as I needed to soak the peas, and popped the slow cooker on low in the morning (around 7.30am – I don’t sleep in on a weekend generally!) and had it cooking away for a good few hours.
I did puree this soup, as I think chunky it would have lost some of the warming properties I wanted it to have!