Tomato based vegetable soup from the slow cooker


  • Red cabbage
  • Eggplant
  • Carrot
  • Broccolini
  • Zucchini
  • Rosemary 
  • Thyme
  • Bay leaves
  • Garlic
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 cans chopped tomatoes
  • Sour dough bread


  • Chop the red cabbage, eggplant, carrot, broccolini and zucchini and add to a pan a stir fry for 2 minutes. 
  • Mix through the tomato paste.
  • Add the red wine and chicken stock to the pan and bring to the boil. 
  • Transfer to the slow cooker and add the garlic and canned tomatoes, undrained.
  • Tie the fresh bay leaves, thyme and rosemary together with kitchen string and add to the slow cooker.  
  • Cook on low for 4 hours
  • Serve in a bowl with toasted sour dough bread