The second edition of The Healthy Slow Cooker is filled with delicious and nutritious recipes. I tried many of the recipes and they were all a big hit in my family. From breakfasts and appetizers to hearty soups and desserts, all dishes are really easy to execute.

The Healthy Slow Cooker, Second Edition contains 135 gluten-free recipes that makes it possible for everyone to prepare the perfect meal. This cookbook focus on eliminating processed foods and adding nutrient-dense foods to our diet. By eating more fruits, vegetables, whole grains, nuts and seeds you will directly tap into the healing power of food. Each recipe features a detailed-relevant nutritional analysis, including micro-nutrients and recipe-relevant nutrition information.

New World Leek and Potato Soup, page 66, Soups, Vegan.

I call this soup “new world” because it’s a variation on the classic French leek and potato soup, using sweet potatoes and peppers, two ingredients that Christopher Columbus introduced to Europe during his explorations of the Americas. Serve small quantities as a prelude to a celebratory meal, or add a tossed green salad for a light supper.

• Large (approx. 5 quart) slow cooker
• Food processor or blender

1 tbsp olive oil 15 mL
4 large leeks, white part with just a bit 4
of green, cleaned and thinly sliced (see Tips)
4 cloves garlic, minced 4
1 tbsp ground cumin 15 mL
1⁄2 tsp cracked black peppercorns 2 mL
6 cups vegetable or chicken stock 1.5 L
2 lbs sweet potatoes, peeled and 1 kg
cut into 1-inch (2.5 cm) cubes (about 3 potatoes)
2 green bell peppers, diced (see Tips) 2
1 long red chile pepper, minced, optional 1
Sea salt, optional
1⁄2 cup heavy or whipping (35%) cream or 125 mL
non-dairy alternative
Roasted red pepper strips, optional
Finely snipped chives

1. In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin and peppercorns and cook, stirring, for 1 minute.

2. Transfer to slow cooker stoneware. Add vegetable stock. Add sweet potatoes. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender. Add green peppers and chile pepper, if using. Cover and cook on High for 20 to 30 minutes, until peppers are tender. Season to taste with salt, if using.

3. Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) To serve, ladle soup into bowls, drizzle with cream and garnish with roasted red pepper strips, if using, and chives.

Tips
To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water. If you prefer, use one red and one green bell pepper.

Makes 8 servings
Can Be Halved

JUDITH FINLAYSON is a bestselling author whose lifelong love of food and passion for cooking has translated into sales of over 1 million cookbooks. Visit her at judithfinlayson.com.

The Healthy Slow Cooker Second Edition is published by Robert Rose.