This is another one I’ve never done before. I had half a bag of prunes in the fridge and decided to experiment.
Shit you’ll need:
- 250g pitted prunes.
- 1 cup of ground almonds.
- 1tsp salt.
- 1dstspn cracked black pepper.
- 1tsp turmeric.
- 1dstspn dried crushed chilli.
- 1tsp basil.
- 1tsp oregano.
- 1tsp rosemary.
- 1tsp cayenne.
- 1tsp paprika.
- 1dstspn garlic powder.
- 1tblspn olive oil.
- 2 vegetable stock cubes.
- 1 chopped onion.
- 1 400ML can of coconut milk.
- 500ML hot water.
This recipe produces quite a thick soup, which could also double as a sauce for cooking chicken or the like, to serve with rice. I kept some in tubs to store in my freezer for exactly that purpose, although it’s more likely to be quorn, or paneer in my case.
I fucking love almonds. I haven’t used them in soup before, but I felt–fuck it– now is as good a time as any. Adding almonds along with prunes is what will thicken this soup up, so you will need lots of liquid, depending on how thick you like it. It’s worth noting that it would work very well to store as condensed soup like Campbell’s, so you can add water or milk after to get it to the desired consistency.
Cut your prunes up so they look like this
Then chuck em in your slow cooker. Sprinkle all the dry ingredients on top, and mash together appropriately. Pour over the coconut milk, mix some more, and then add half the hot water, setting aside the rest. Stir a bit, and set your slow cooker to auto for an hour.
After an hour, check the consistency and add the rest of the water. If you want to use this as sauce, or keep it as concentrated soup to freeze, you might want to leave it as it is. You can also add more coconut milk (or equivalent) instead of the water for a creamier texture. I love using oat milk a lot.
I added more liquid and set it to cook on low for another hour and a half. It is bloody lovely, and tastes even better with naan bread dipped in it.