Ingredients

5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg) Potato – peeled and cut into inch square pieces
2lb (1kg) Zucchini – cut into inch square pieces
2 medium onions
½ tsp nutmeg
1 tbs per serve Natural Yogurt

Method

1. Place all of the ingredients into the crock pot.
2. Cover and cook for 8-10 hours on Low.
4. When ready to serve, puree soup in a blender or use a hand held device.
5. Add a tablespoon of natural yoghurt to each bowl and enjoy.