Peel and crush the garlic, then chop the rest of the vegetables (We leave the skin on our sweet potatoes as it's full of nutrition, but you can peel them if you prefer).
Place all the ingredients (except for the hazelnuts, nutritional yeast and yoghurt) into your slow cooker, then cook on a low heat for 6-8 hours.
Blend and then serve with the hazelnuts, nutritional yeast and yoghurt on top.
