Temperature: 16 deg C
As the weather’s still cool and we’re in undershirts, sweaters and socks, I’ve been cooking soups almost every day. Here’s one I’d “created” by dumping what’s left in the fridge into the slow cooker. I swear the slow cooker’s “a magic pot” because ANYTHING you cook in it turns out delicious!
1 stalk celery* – cut into half lengthwise, then cubed
1 slice pumpkin – cut into cubes
1-2 tbs wolfberries
1/2 a chicken (preferably free-range) or pork bones
- Slow cooker – Place everything into the slow cooker, fill up with water just about 2 inches above contents and turn on “medium” switch, which means the soup will be ready in 3 hours.
- Stove – After placing everything into a pot, fill up with water just about 2 inches above the contents. Bring the soup to a boil on medium heat and then lower down to simmer slowly for about 1-2 hours. Be sure to check that the celery isn’t overcooked! The celery should still have a nice, green tint to it.
I was typing something out when the aroma of the boiling soup reached my corner of the room – mmm, did it smell wonderful! Gonna cook this tomorrow
*Celery leaves are the flavourful part of the plant, esp for soups!