• 400g carrots
  • 300g potatoes
  • 100g parsnips
  • Half a white onion (finely chopped)
  • One clove garlic (peeled, crushed & finely chopped)
  • 1 Litre vegetable stock - using 2 stock cubes
  • A pinch Smoked Paprika
  • Salt & Pepper
  • Knob of butter
  • 1 tablespoon Olive Oil
  • 1 tablespoon Clear Honey


  • STEP 1
    Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
  • STEP 2
    Heat up the oil in a deep pan and fry off the onion
  • STEP 3
    Add a knob of butter and allow the onion to brown before adding the garlic
  • STEP 4
    Add the carrots, potatoes & parsnips and mix well
  • STEP 5
    Season with salt, pepper & a very light sprinkle of smoked paprika
  • STEP 6
    Cover the pan with a lid and leave to cook for a couple of minutes
  • STEP 7
    Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
  • STEP 8
    Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
  • STEP 9
    Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
  • STEP 10
    Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness

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