October 19, 2015
4 hrs 15 mins
1 pumpkin (about the size of side plate)
2 big carrots
1 big handful of spinach
2 kumara (sweet potatoes)
Half a floret of broccoli
2 large apples
2 tsp chicken stock powder
Enough water to fully submerge all vegies in the slow cooker
1/2 cup of dry Cous Cous at the end
1Peel, deseed, and chop all vegies (the smaller it's chopped the quicker it will cook... I chopped mine into fingerprint sized pieces) straight into slow cooker.
2Add stock powder and water and cover to cook on high until all vegies are easily mashable.
3Add the Cous cous. Stir it through and put lid back on to sit to cool a little.
4Then blitz in food processor (I used nutribullet) to desired consistency.
5Then into serving sizes to freeze what won't be used within a day or two.
Submitted by Debbie Manteiga
October 19, 2018
Great recipe! I make this once a fortnight and freeze left overs for lunches/ dinners. it makes a fair amount and my son loves it. 5 stars 👍🏼👍🏼
I only use one apple.
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