• STEP 1

    Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.

  • STEP 2

    Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.

Recipe tips

Serve with croutons dusted with a little cumin, or try making halloumi croutons by tossing squares of halloumi in a little olive oil and baking in the oven until golden and crisp.
Using a ceramic or multi-pressure cooker 

If you don’t have a slow cooker, this soup recipe can easily be adapted to work in a pressure cooker. Proceed with step 1 as above, and cook on high for 5-10 mins, then continue with the rest of the recipe.

Recipe from Good Food magazine, June 2023

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