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There has been a stop on my share of recipes of late, why?

I spent 2 months overseas, being fed in places such as Corsica, Italy and France.
Some excellent food experiences, some surprising ones too and of course some really bad ones.

A quick snapshot of being a vegan traveller eating out nearly every single night.
Corsica was pretty good considering we often frequented restaurants where they wished to show off the wild hoar or fresh fish.  I had one of the best salads on this island and the most delicious vegetable soup that all the meat eaters were jealous of.  Corsica has the best bread too, and it never makes you feel bloated.

Italy, well the Italian hospitality is always Over the Top, and you can eat bread forever too, and they make sure you do. But…I always found the antipasto and primi meals were perfect with loads of delicious vegetables but seconda and dolce were a write off. Meat and dairy abundant. So I just ate more at the start and relished my dessert of nectarine and a knife.

The most amazing experiences were in France, where we stayed at accommodation with their own chefs and kitchens. Here I was really looked after with out of this world vegan goodness day after day. Buying take away or on the go kind of food in France, well thats another story but if you ask nicely you can get something made up in a baguette.  All these places had sensational fruit and vegetables and magnificent bread so there is no chance of starving.
I have been back in Australia now for 10 days and its winter, so its got to be warm, hearty and easy of course!
I got the inspiration to make this soup from a container of dry beans and lentils called Italian Soup mix and a packet of cut up Soup Vegetables in my supermarket pre packed veg section.
I don’t own a heavy base saucepan to slowly cook a soup on and not burn the base, so its my trusty slow cooker that gets the look in. 
Working at home, smelling what you will be eating for dinner all day long is divine!

Slow Cooker Vegetable Soup
‘set and forget’
Makes 4 large bowls


  • Chopping knife
  • Chopping board
  • measuring cup
  • Tablespoon
  • slow cooker or similar

20160810 082607Ingredients:

  • 1 -2 cups Dry soup mix(lentils and beans etc..)
  • Pre packed fresh chopped vegetable soup mix
  • 1 x medium or small brown onion
  • 1 x clove of garlic
  • 1 x tin of crushed tomatoes
  • 2 x tomatoes
  • 2 Tablespoons of Vegetable stock (I use Vegeta)
  • 1/2 Tbsp of Cumin
  • Corriander or chives chopped for garnish
  • 1 litre of water (may need more)

20160810 083103Method:

Set up your slow cooker on low.(you can use high but need to be home to add more water and check on it)
Dice onion and garlic. Add to slow cooker
Dice tomatoes and add to slow cooker
Pour packet of pre cut veggies into slow cooker
Add 1 - 2 cups of your dry bean/lentil mix. If you add more you will need more water.
Measure out the vegetable stock and cumin and add directly to slow cooker.
Finish off with adding at least 1 litre of water to cover all ingredients, add more if needed, you cant go wrong here.

20160810 083233Now just set …and forgot. 

I was at home, made it at 9am, so cranked it up to high setting, and 4 hours later, gave it a stir, added more water, put lid back on, turned it to low to be ready by 6:30pm

To serve, I added a dollop of hummus and some spring onion with cracked pepper.
It is so filling, you don’t even need bread!