Becca Jane St Clair

I regularly make Slimming World speed soup because it’s super easy, and the ingredients are almost always in my cupboard and if they’re not, the local co-op stocks everything I need. I’ve been on a Crock Pot (Slow Cooker) kick lately, especially with it becoming colder outside and Tim wanting to take food in a hot food flask for his pack-up. Last year, Tim wound up with microwave curries most days (at a hefty cost of £6 for 2!) or a Bachelor’s Pasta N Sauce. But I decided to try to not only save us some money, but to also give him some healthier meals, as the only way his curry was Slimming World friendly was if I went to Iceland and bought the SW frozen curries, but more often I wound up popping down to the co-op at the last minute! Using the crock pot to make soup means I can make it in bulk to last the whole week. A few weeks ago, I made Parsnip and apple soup, last week was butternut squash soup, and this week is Tomato Speed soup. The best part about the tomato soup is it’s less than £3 for all the ingredients as this works great with the value ranges! And if you’re on an early shift, you can put this in the crock pot the night before!

Parsnip and Apple Soup

You will need:
6 Parsnips, chopped
1 large cooking apple
2 Celery ribs, diced
1 Vegetable stock cube, made up with water to make 500ml vegetable stock
2 tsp Nutmeg

Dump everything into a 3L crock pot and turn on low for 8-10 hours. In the morning, use a stick blender or transfer into a blender to blend until smooth. You will need to weigh your apples before putting them in the crock pot to determine the total number of syns for this soup, then divide it by the number of portions. This should make at least 4 servings and each serving should be 1-2 syns. I did not peel the parsnips or apples as I relied on the stick blender to smooth everything, but you could take an extra step and peel them first. If the soup is too thick, add more vegetable stock to thin it out.

Butternut Squash Soup

You will need:
1 Butternut (or other squash) squash, quartered and de-seeded
1 Sweet potato, roughly chopped
2 Celery ribs, diced
3 Spring onion sprigs, chopped
2 Vegetable stock cubes, made up with water to make 1L vegetable stock

Put all ingredients in a 6L crock pot and cook on low for 8-10 hours. In the morning, use a stick blender or transfer into a blender to blend until smooth. I did not peel the squash or potato as I relied on the stick blender to smooth everything, but you could take an extra step and peel them first. If the soup is too thick, add more vegetable stock to thin it out, but we liked it as a thick soup. I also added leftover mashed potatoes and leftover carrot and swede mash to it this time, and it gave it some extra flavour and helped to stretch the servings. This soup has no syns!

Tomato Speed Soup

You will need:
6 tins of chopped tomatoes
2 tins of carrots (or 6 carrots diced)
2 tins of baked beans (for this, I bought the cheapest beans Tesco sell)
2 Celery ribs, diced
3 Spring onion sprigs, chopped
4 TBS Italian herbs
2 tsp chili powder (optional, to give it a kick)
3 TBS Worcestershire sauce
2 vegetable stock cubes, crumbled

Dump everything into a 6L crock pot and turn on low for 8-10 hours. In the morning, use a stick blender or transfer into a blender to blend until smooth. If the soup is too thick, add more vegetable stock to thin it out. Makes 8 400ml portions. This soup has no syns!

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

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