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Sophie's easy crock pot nutmeg veg soup
Sophie's easy crock pot nutmeg veg soup

Before you jump to Sophie's easy crock pot nutmeg veg soup recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us think that comfort foods are bad for us and that we must avoid them. At times, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods could be super nourishing and good for you. There are several foods that basically can boost your moods when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Some grains are actually wonderful for driving away bad moods. Quinoa, millet, teff and barley are all actually excellent for helping raise your happiness levels. They help you feel full too which can truly help to make your mood better. It’s easy to feel a little bit off when you feel hungry! The reason these grains can improve your mood is that they are not hard for your stomach to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.

See, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to sophie's easy crock pot nutmeg veg soup recipe. You can have sophie's easy crock pot nutmeg veg soup using 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Sophie's easy crock pot nutmeg veg soup:
  1. Take 2 cup vegetable stock
  2. You need 2 tsp garlic puree
  3. Use 10 asparagus stalks
  4. Get 1/2 broccoli head
  5. Get 1 chopped up carrot
  6. You need 1/2 drained can sweetcorn
  7. Take 100 grams quark or other low fat cream cheese
  8. Use 1/4 tsp ground nutmeg (or grate your own).
Instructions to make Sophie's easy crock pot nutmeg veg soup:
  1. Turn your slow cooker onto low, and add the stock and garlic puree.
  2. Chop all your veggies and slow cook for around 6 hours.
  3. Blend your veggies up, and add your cream cheese. Blend again until smooth.
  4. Grate about 1/5 of a nutmeg (or about 1/4 teaspoon ground nutmeg) into your soup. I advise adding it gradually and testing until you are happy with the flavour.
  5. Serve and enjoy! For extra creaminess, add a swirl of creme fraiche or quark to the top when serving.

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