Crock Pot Soup Recipe

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With an excess of Zucchinis we searched around to find a delicious Crock Pot Soup Recipe that would help use some of them up.

This one combines Potato and Zucchini into a delicious soup, that is easy to make.

This recipe makes about 8 to 10 servings. Neil and I always freeze what we don't need.

The tablespoon of natural yogurt at serving is important. It gives it the lift it needs, otherwise it is a bit bland.

But we found it delicious and would certainly make it again.


Zucchini and Potato Crock Pot Soup

5 cups Chicken Stock OR for a true vegetarina recipe us Vegetable Stock
2lb (1kg) Potato – peeled and cut into inch square pieces
2lb (1kg) Zucchini – cut into inch square pieces
2 medium onions
½ tspn nutmeg
1 tbls per serve Natural Yoghurt
1. Place all of the ingredients into the crock pot.
2. Cover and cook for 8-10 hours on Low.
4. When ready to serve, puree soup in a blender or use a hand held device.
5. Add a tablespoon of natural yoghurt to each bowl and enjoy.
    Serves 8-10
    Freeze the excess, for an extra quick meal later.
    Add the yoghurt just as serving. Don't add yoghurt if freezing.


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