Creamy vegetable Soup 108 cal bowl of 300 ml if following used or equivalent

• 500 ml cold water
• 201 grams mixed bell peppers chopped
• 405 grams celery washed & chopped
• 94 grams peeled & sliced carrots
• 91 grams red onion chopped
• 1 knorr veg stock cube 5 cals
• 1 dash black pepper
• 1 dash ground chili powder
• 1 dash ground cumin
• 1/4 tsp garlic powder
• 200 ml dunns river coconut milk stirred no lumps
• 100 ml dunns river coconut milk stirred no lumps

1. Add all the chopped veg to the slow cooker and mix it round.
2. Add the water, black pepper, cumin, chili & sprinkle on the veg cube.
3. Pour on the 200ml coconut milk, stir then pop lid on and slow cook for 30 minutes
4. When cooked, turn off the slow cooker & blend it all.
5. Don't worry if coconut milk looks wrong or separated its ok & will blend fine.
6. When all soup is smooth & thick & creamy add the 100 ml coconut milk & blend in again.
7. Divide soup into 4 bowls & serve or cool, lid & pop in the fridge.
8. Will last up to 4 days and is fine reheating.

mixed bell peppers, celery washed, carrots, red onion, knorr, black pepper, ground chili powder, ground cumin, garlic, river coconut milk, river coconut milk

Taken from cookpad.com/us/recipes/367433-creamy-vegetable-soup-108-cal-bowl-of-300-ml-if-following-used-or-equivalent (may not work)