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  • Company

    Nature One Diary

  • Country

    Australia

  • Published date

    08-22-2024

  • Crawl date

    09-16-2024

Soups are a great way to increase your family’s vegetable intake this winter. 🥕🥒 Serves: 4-6 Method: 1. Preheat oven to 180C. 2. Line eggplant and zucchini on a baking tray. Drizzle with olive oil and sprinkle with sea salt. 3. Roast for 30 minutes or until golden brown. Remove from oven and set aside. 4. Add 1-2 tablespoons olive oil to the slow cooker on the stovetop (if you can with your slow cooker) and heat over medium heat. Add onion and cook, stirring for five minutes, until translucent. 5. Add celery, carrots, garlic, and bay leaves and cook for another two minutes. 6. Add remaining ingredients and bring to a gentle simmer. Set for four hours on high or eight hours on low. Add eggplant and zucchini. 7. Serve with chopped parsley and grated lemon zest. #partnerinparenthood #dinnerinspo #natureonedairy

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