Prep 15 mins
Cook 4 hrs
This recipe is adapted from "The Slow Cooker Cookbook". You can also make a non-vegetarian version of this dish by adding some fried chopped bacon or pancetta to the pot with the vegetables.
- 400 ml dry cider
- 250 ml vegetable stock, boiling (or chicken stock if you prefer)
- 3 leeks, cut into 2 cm slices
- 3 carrots, peeled and cut into 2 cm chunks
- 3 parsnips, peeled and cut into 2 cm chunks
- 1 turnip, peeled and cut into 2 cm chunks
- 1 swede, peeled and cut into 2 cm chunks
- 300 g potatoes, peeled and cut into 2 cm chunks
- 3 bay leaves
- Pour cider into ceramic cooking pot with stock.
- Cover with lid and switch to high.
- Add prepared vegetables and bay leaf.
- Cover and cook for 4 hours.
- Serve in warmed deep soup plates.
This was OK, but not great. I loved the idea though, but in practice this chunky soup has a fairly sour taste (probably thanks to the turnip & swede), but nothing to tone the sourness down (cream for example). Great use of winter vegetables, but not exactly fabulous. Edit : Had seconds after re-heating it, and added bacon. The recipe improved ten-fold.
We really loved this dish. The vegetables were very tasty. Diane Sth Aust
Tasty! No stars as I really changed this too much to actually rate the recipe, but also wanted to give you some credit for the yummy meal we just had. I was drawn to this recipe because of the large amount of winer veggies I had on hand as well as the use of dry cider, which I was assuming was a hard cider. I used a mushroom stock, carrots, parsnips, potatoes, red onions, sweet potatoes, acorn squash, and a lot of garlic and bay leaves. Yumm. Served with a great crusty whole wheat bread for dipping and a nice green salad. Thanks for this recipe, it was a great one to try and play around with.