Most of you will know by now that I recently completed the I Quit Sugar 8 Week Program. They ran an Instagram photo competition and I won (yay!), my price was getting ALL the IQS cookbooks, hard copies and eBooks! So I’ve been flipping through them and there are so many delicious things to try. Today’s recipe is from the relatively new IQS Slow Cooker Cookbook. There are soo many great recipes in it, perfect for these cold months!
The Autumn Veggie and Apple Stew is a great candidate for “not the prettiest, but damn tasty!”. Cooking is just a matter of peeling and chopping and then adding it all to a slow cooker (I actually used a cast iron pot instead).
I used a fair bit more silver beet than stated in the original recipe, as I thought it added some extra texture and also, you can never have too many leafy greens!
Autumn Veggie and Apple Stew
2 sweet potatoes, peeled and chopped roughly into chunks
200g pumpkin, cut into cubes
4 carrots, peeled and roughly chopped
4 parsnips, peeled and roughly chopped
6 cups silver beet, white stalks removed, roughly chopped
3 green apples, peeled, cored and roughly chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp cumin
1/2 tsp ground cinnamon
3 cups veggie stock
Place all the ingredients but the silver beet in a slow cooker or cast iron pot.
Cover and cook on low for 4 hours or high for 2 hours in the slow cooker, or 1.5 hours on low heat on the stove in the pot.
Once cooked, stir through silver beet until wilted. Ladle soup into bowls and serve.
Adapted from the IQS Slow Cooker Cookbook.