The Green Slow Cooker Book Review and soup recipe

Vegetarian and vegan meals all year round!

I just love using a slow cooker to cook and The Green Slow Cooker ticks all the boxes to provide inspiring recipes with so many different vegetables and flavours.

If you are a vegetarian or a vegan this cookery book will surely be a great addition to your kitchen bookshelf. Even if you are not vegetarian and you want to include more vegetables into your daily diet then this book will also give you delicious healthy alternatives.

The Green Slow Cooker is ideal for meal planning – great recipes that range from light meals to robust casseroles for winter weather or batch cooking for large family gatherings.

Here are a few recipe choices from the book:

Thai green curry (served with rice also can be cooked in the slow cooker)

Greek-style stuffed peppers with rice and tomatoes
Slow cooking cooks peppers perfectly – makes this so easy to cook with amazing results.

Moussaka (great comfort food): the perfect make-ahead dish.

Beetroot, orange and rosemary soup with whipped feta
Beetroot is a great vegetable for slow cooking)

Here is the recipe:

Beetroot,orange and rosemary soup with whipped feta

Serves 4-6
Prep 20 Mins
Cook 8 hours on low

Ingredients

1 onion, chopped
2 cloves garlic, chopped
Generous pinch of chilli flakes
3 sticks celery, chopped
2 medium potatoes, peeled and chopped
A few rosemary sprigs, leaves picked
800g beetroot, peeled and chopped
100ml hot vegetable stock
Juice of 1 orange
Sea salt and freshly ground black pepper

For the topping
100g feta, crumbled
3 tbsp Greek yoghurt
Fresh dill leaves, to garnish
Chilli oil, to serve (optional)

1.Add the onion, garlic, seasoning, chilli flakes, celery, potatoes,
Rosemary, beetroot, stock and orange juice to the slow cooker and
give everything a stir. Cover with the lid and set on Low for 8 hours.

2. After 8 hours, all of the veg should be tender. Blitz with a stick blender
to your desired consistency then ladle into soup bowls

3. Whip together the feta and Greek yoghurt and spoon the mixture over the
Soup. Garnish with fresh dill and a drizzle of chilli oil (optional). Serve with
Sourdough or walnut bread alongside for dunking.

The Green Slow Cooker cookery book is a perfect way to learn new recipes on how to cook vegetables in your slow cooker. Give yourself the chance to sit back and enjoy healthy food without the strain of standing over a cooker.

The Green Slow Cooker is published by Penguin Michael Joseph (part of the Penguin Random House group of companies). Photography by William Shaw. Available from all the usual book outlets.