By Sussan on July 31, 2006
"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."
Serving Size: 1 (314 g)
Servings Per Recipe: 4
"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."