Throw all the ingredients in your slow cooker, head to work, and return home to a delicious and filling soup you only need to blend. The chilli gives a firey kick, but leave it out if you're making this dish for children.
- 2 potatoes, peeled, chopped into chunks
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 lemongrass stem, white part only, finely sliced
- 1 kaffir lime leaf, thinly sliced
- 2–3 cm knob of ginger, skin removed, finely grated
- 1 tsp of ground cumin
- 1⁄2 tsp of ground turmeric
- 1–2 fresh red chillies, finely sliced (depending on how hot you like your soup)
- 1⁄2 head of cauliflower, cut into small florets
- 500g of pumpkin or squash, chopped into chunks
- Sea salt and freshly ground black pepper, to taste
- 1.25 litres of vegetable stock
- 125ml (1⁄2 cup) of natural full-fat yoghurt, to serve
- Fresh coriander leaves, to serve
IN THE MORNING:
- Place all the ingredients (saving some of the chilli to serve) except for the yoghurt and coriander in the slow-cooker insert. Cook for 8 hours on low or 4 hours on high.
IN THE EVENING:
- Use a stick blender to purée the ingredients to the desired consistency.
- Serve with a dollop of yoghurt, a sprinkle of coriander and sliced chilli.
Recipe courtesy of I Quit Sugar: Slow Cooker by Sarah Wilson (Pan Macmillan, £9.99)