Slow cooker chilli soup

If you are a fan of using your slow cooker and chucking everything in then you are going to love this super quick chilli soup. This will make up 6 tasty bowls perfect for mid week lunches when you are busy or makes a quick evening meal served with warm crusty bread.


3 large potatoes

7 carrots

170g chopped chorizo

3 garlic cloves

1 litre of vegetable stock

30g of frozen or fresh coriander

1 tsp chilli powder

1 tsp curry powder


Literally chuck it all into your slow cooker and cook on high for 2.5 hours, save some of the chorizo for the topping. You can also add a dollop of cream if you want to cook it down a little.



Carrot and coriander soup

Make this warming carrot and coriander soup on a cold day for the perfect delicious lunch. This recipe will make up 6 bowls, can be frozen and will cost just £1.45.


500g of carrots

1 large white onion

1 large potato

1 litre of vegetable stock

1 tsp ground coriander

30 g of frozen coriander


Chop and fry off the onion in a little oil.

Add in the chopped carrots and potato and cook for another 10 minutes

Add in the veg stock and the ground coriander and cook for about 20 minutes

Lastly add in the frozen coriander cook for another 5 minutes then blend together.

Enjoy this comforting soup with a warm flat bread or add in some croutons.


Winter Broth

The winter is starting to kick in now and the temperature has really turned so it’s important to keep warm with some healthy wholesome meals that all the family can enjoy.

I have been making this winter broth for years and it’s a great one-pot dish that hides vegetables well; its really simple to make!


• 450g off lean mince beef
• 2 Large whites onions
• 300g carrots
• 300g of runner beans
• 4 celery sticks chopped
• A good splash of Worcester sauce
• A squeeze of tomato puree
• 300g of macaroni pasta 


Fry off the minced beef in a non-stick pan until brown and then add to the slow cooker. Crumble in some beef stock cubes and then add in all the vegetables finely chopped, carrots, onions, runner beans, and celery. Mix together and add 500ml of boiling water. Then add the Worcestershire sauce and tomato puree and leave for a good 4/5 hours to cook through.

Keep checking and occasionally stirring. 10 minutes before serving boil up some macaroni pasta and then add this into the broth.

Scatter over some chopped parsley and serve in bowls. Add some warm bread to the table and the bottle of Worcestershire sauce in case anyone wants more.

A perfect winter days family meal that can be left for people to serve themselves as and when they get home too.

Lynsey Queen of Clean xoxo