I made this in the slow cooker the other day. It was cold outside and I didn’t have much in the house to cook with, plus I had an opened pack of real stock to use up.
Some of the veggies were pretty wilted and wrinkly, but they cooked into a great soup!
2 sticks of celery
1 yellow pepper
6 whole cloves of garlic
Vegetable stock or water
Chop all the veges (not too chunky, but not too fine either). Put the veges in a slow cooker with the garlic cloves and vegetable stock and water to cover.
Switch on lowest setting and go to work or shopping or read a book.
Come back about 8 hours later, season to taste with garlic salt and pepper (I used lemon pepper which you can buy from the supermarket).
You can eat it lumpy or you can pop it in the blender or use one of those stick blenders to make a thick smooth soup.
If you don’t have a slow cooker, make it in a big saucepan and simmer until the veges are soft (about 30 minutes).
Eat with lots of lovely wholemeal bread and freeze the leftovers in one person sized potions for the next cold day when you don’t feel like cooking.