Ingredients
Vegetables:-
2 medium onions
2 carrots
3 sticks celery
1 courgette
2 baking potatoes, peeled, sliced
2 tbsp olive oil
2 cloves of garlic,
2 tbsp cornflour
1 litre vegetable stock
1 chorizo horsehoe
200g tin of kidney beans or something similar, drained (kidney beans in chili sauce give an extra kick)
salt and pepper
For simple cooking, chop all vegetables/sausage and add to slow cooker. Prepare stock, mix cornflour with small about to make smooth paste. Gradually add remainder of the stock, then pour over vegetables into slow cooker. Cook on High for 2.5 hours or low for 4 hours.
Hob method
Heat the oil in a large saucepan and add the chopped garlic and onions until the onions are just softened.
In a separate bowl, mix the cornflour with some of the vegetable stock to make a smooth paste. Add this to the pan. Cook, stirring for 2 minutes before adding the remaining stock and sliced potatoes.
Bring to the boil then lower the heat and simmer for approximately 25 minutes until the potatoes are tender.Add in the chorizo, courgettes and beans and cook for a further 10 minutes. Finally, if using the cream, stir in the cream and cook for just 5 minutes more before removing from the heat. Puree if you'd rather not look at the lumps and serving with some lovely crusty bread.
