Hearty Slow Cooker and Leek and Potato Soup with Crispy Bacon Bits
Apparently we have a rather large storm on the way, which is going to be comparable to the one in the 1987. However, I wasn’t in the UK in the 80s so I missed it but I have read ‘Rumours of a Hurricane’ by Tim Lott so I have an idea how bad it was and I’m aware of Michael Fish’s infamous blunder when he assured people as a weatherman that there wasn’t a hurricane coming. Whoops!
My storm preparations haven’t extended beyond securing the bins, bringing my washing in and having my groceries delivered this morning. I just need to dash out and get some wine.
I can’t help thinking that it’s going to be perfect weather for soup and in this case Slow Cooker Leek and Potato Soup. I originally got the recipe from Sainsbury’s and have made very few changes to the original.
Modifying for Slow Cooker
Like the original recipe I sautéed the leeks, potatoes, onions in a frying pan for about 10 minutes but instead of adding the stock and simmering for 20 minutes on the hob, I transferred the contents to the slow cooker and then added the stock, stirred, covered and cooked on low for 6-8 hours. The benefit of slow cooking the soup is that we can all eat at different times if need be. Full recipe can be found at the link above or in the description of the video.
If you do try it do pop back and let me know how you get one.
Did you know it’s National Curry Week this week 8th-15th October? Apparently, 73% of Brits say they love curry and 24% name it as their absolute favourite. We’re fans in our house as well.
Hence my offering this week for Slow Cooker Sunday, a place to share recipes and be inspired to try something new. You can either leave a link to your recipe in the Linky below but don’t worry if you don’t have a blog you can always leave your recipe in the comment section.
I’m looking forward to seeing what you come up with this week as I’m always looking for new recipes to try. Don’t forget the Linky is open all week so you can always pop back later. There is a badge in the sidebar if you’re so inclined but not mandatory. :-)
Slow Cooker Sunday – Spinach and Egg Tarka Dahl (7th Oct 2012)
Recipe Type: Slow Cooking
Author: Mediocre Mum
Spinach and Egg Tarka Dahl (Inspired by Sara Lewis) Cooking Temp: High Difficulty Level: Easy Cooking time: 3-4 hours Serves 4
250g of red lentils
1 onion, finely chopped
½ tsp turmeric
½ tsp cumin seeds, roughly crushed
2 cm fresh root ginger, finely chopped
200g canned chopped tomatoes
600 ml vegetable stock
Salt and Pepper
2 handfuls of frozen spinach
4 hard boiled eggs
1TBSP sunflower oil
2 tsp black mustard seeds
½ teaspoon cumin seeds, crushed
Pinch of turmeric
2 cloves of garlic
Rinse the lentils well and place in the slow cooker with the onion, spices, ginger, tomatoes and stock. Season with salt and pepper to taste. Cover and cook on high for 3-4 hours. Make sure the lentils are soft or you may chip a tooth.
minutes before serving, stir in the frozen spinach. Peel and slice the eggs, placing them on top of the lentil mixture, return the cover and cook for another 30 minutes. Till the spinach and egg are heated through.
To make the Tarka, heat the oil in the pan, add the spice and garlic and fry for 2 minutes.
Spoon the lentil mixture into bowls, top with a dollop natural yogurt, sprinkle with Tarka and serve with warm Naans.