If you read my blog often, you'll know my favorite kind of meals are those that can be eaten by the whole family. It's much easier than having to cook different things for people. I also love slow cookers - there's just something wonderful about putting a load of ingredients in the pot and letting it do it's magic whilst you go about your day.
Sadly I broke the trusted one I'd had for years a few months ago. With the arrival of Autumn I needed to get my fix, so the wonderful Mr B brought me a new one - even though I'm yet to convince him why they are so wonderful.
This is a really easy recipe to throw together in the morning and I always have most of the ingredients on hand in the freezer, although you can use fresh if you have it.
450g Sweetcorn (frozen or fresh)
450g Potato (peeled and chopped)
2 Cloves of Garlic (or 3 TSP frozen)
1/2 White Onion chopped
4 Cups Boiling Water
1 Low Salt Stock Cube (or specific baby brand)
2 TSP Thyme
2 TBSP Basil (fresh or dried)
400ml Soya Milk
50g Soya Cheese Grated
Tofu Sour Cream (1 Package Silken Tofu, 2 TBSP Red Wine Vinegar, salt to taste - blended)
1 TSP Vegan Margarine
Salt & Pepper
Spray the crock of your slow cooker with oil, then add your sweetcorn, potato, garlic, onion, water, stock and herbs. Give it a little stir, then cook on low for around 6 hours. Depending on your slow cooker this could be up to 8 hours.
Once everything is cooked, remove half of the soup and blend it with a hand blender then add back to the pot. Stir in the soya milk and cook on high for about an hour until everything is nice and hot.
Take out the child portion at this point and stir in margarine. Serve with a little grated soya cheese and sour cream on top.
Add the salt & pepper to taste for the adult portion and serve in the same way.