Nutrition balance score
Great
Glycemic Index
70
High
Nutrition per serving
Calories549 kcal (27%)
Total Fat2 g (3%)
Carbs117.7 g (45%)
Sugars9.8 g (11%)
Protein13.2 g (26%)
Sodium926.2 mg (46%)
Fiber24.8 g (89%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
400gmixed root vegetables
or squash, suggestions above, peeled and cut into cubes or pre-prepared
Vegetable stock cube
check it’s gluten free
400gpassata
ved tomatoes
2dried bay leaves
cracked black pepper
to taste
½ tsponion granules
to taste, or use real sliced or diced onion if you can tolerate it
½ tspgarlic granules
to taste, or use real crushed or grated if you can tolerate it
Water
unknown quantity
200gpotatoes
peeled and cut into cubes or pre-prepared
Instructions
Step 1
Boil half a kettle of water
Step 2
Add the cubed vegetables and passata into the slow cooker along with the crumbled stock cube. Add enough boiling water to cover the vegetables. If you don’t like a tomato base, just add water.
Step 3
Add the bay leaves, black pepper, garlic granules, onion granules, and any other favourite herbs and spices!
Step 4
Turn the slow cooker onto low and leave for a minimum of 6 hours (it will depend on how small the vegetables are cubed).
Step 5
Add the cubed potatoes 40-50 minutes before serving (depending on the size of the cubes).
Step 6
If you want to thicken the stock, which I never do, you can use a small amount of cornflower (ensure this is gluten free) in cold water. Mix it up until thoroughly combined and add it bit by bit to the dish.
Step 7
Check taste and seasoning before serving and enjoy straight from the slow cooker.
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