Recipe: how to make a delicious carrot soup with toasted pine nuts from the slow cooker

With his book Masterclass – Slowcooker , Bas Robben puts an end in one fell swoop to the slow cooker’s dusty image and the idea that this appliance is only for stewed meat. Bas has collected 50 recipes that prove everyone should have a slow cooker at home. From breakfast recipes such as simple porridge to rendang and delicious poached pears. An added advantage is that these seemingly complicated dishes are actually incredibly easy to make.

How to make the carrot soup with pine nuts from the slow cooker

• Turn on the slow cooker and melt the butter in it.
• Add the onion, garlic, carrot, bell pepper, apple, turmeric, ground ginger and fennel seeds.
• Set the slow cooker: 2 hours on high or 7 hours on low.
• Pour in the stock and purée the vegetables until completely smooth using an immersion blender.
• Bring the soup to a boil on the stove.
• Meanwhile, heat the pine nuts in a frying pan with the butter and paprika. Fry them until they start to brown and season with a little salt.
• Serve the soup with the toasted pine nuts and finish with a drizzle of good olive oil.