Creamy vegetable Soup

Name: Creamy vegetable Soup
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 ml cold water; 200 grams mixed bell peppers chopped; 405 grams celery washed & chopped; 95 grams peeled & sliced carrots; 90 grams red onion chopped; 1 knorr veg stock cube; 1 dash black pepper; 1 dash ground chili powder; 1 dash ground cumin; 1/4 tsp garlic powder; 200 ml dunns river coconut milk stirred no lumps; 100 ml dunns river coconut milk stirred no lumps

Irmgard Gater @MonkeyBra1n

Warrington, England

Wanted to make cream of celery soup or cream of mushroom soup then decided to mix both together. How ever, I had red onion & mixed peppers with few carrots that needed using so came up with this & it was amazing..wish it just made more. 108 cal bowl of 300 ml if following used or equivalent

Irmgard Gater @MonkeyBra1n

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Ingredients

60 mins

4 servings

500 mlcold water
200 gramsmixed bell peppers chopped
405 gramscelery washed & chopped
95 gramspeeled & sliced carrots
90 gramsred onion chopped
1knorr veg stock cube
1 dashblack pepper
1 dashground chili powder
1 dashground cumin
1/4 tspgarlic powder
200 mldunns river coconut milk stirred no lumps
100 mldunns river coconut milk stirred no lumps

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Steps

60 mins

1

Add all the chopped veg to the slow cooker and mix it round.
2

Add the water, black pepper, cumin, chili & sprinkle on the veg cube. Pour on the 200ml coconut milk, stir then pop lid on and slow cook for 30 minutes
3

When cooked, turn off the slow cooker & blend it all. Don't worry if coconut milk looks wrong or separated its ok & will blend fine. When all soup is smooth & thick & creamy add the 100 ml coconut milk & blend in again.
4

Divide soup into 4 bowls & serve or cool, lid & pop in the fridge. Will last up to 4 days and is fine reheating.