Well, not quite … But this week’s soup includes broccoli stalks, leek tops and cabbage stalks!
Into small dice were cut one courgette, two carrots, and the aforementioned veg leftovers, and they went in the slow cooker on low for about six hours with a little bit of olive oil to soften them up.
Then this morning, I added a mug of red lentils, a good pinch of chili flakes, about 2l of boiling water, the very last of last week’s lamb and barley soup, and some seasoning, put the slow cooker on high, and with a bit of luck and a following wind, it’ll be ready for lunch.
Hello there. I recently got a slow cooker and have been trying it out. I’m finding that chopped vegetables (just like you describe here) with or without liquid really smell nasty after 2 – 3 hrs in on low heat, which unfortunately makes the soup taste horrible too. So much so that the dog is eating lots of veg soup at the moment! Have read online that bay leaves and adding vinegar might help. Or adding a piece of bread will absorb the odour. But it’s the taste I dislike more. Have got a pan of soup that I’ve decanted from the slow cooker and boiled in a saucepan with some bay leaves sitting cooling now. Hoping to save it. Have you ever had this problem? And how to you avoid it? Lisa
Well, Lisa, I haven’t had that problem. I don’t put any liquid in with the veg except a small dollop of olive oil, and I stir them round a bit.
What veg are you using?
Well, last week it was the cabbage that really ponged. You know that good old fashioned 1970s school dinner smell? This week it’s more the carrots I think (got celery and a leek in there too). Am wondering if it’s because they are a bit old. They had been in the fridge over a week.
Will see what it is like tomorrow. I put some bay leaves in and an old breda crust on top..