I love chickpeas, they are fucking wonderful things. They also make fabulous soup.
I usually put mushrooms in with this, but I have at least one follower on Instagram that isn’t a fan of mushrooms.
Shit you’ll need:
A can of chickpeas – unless you want to be fancy pants and pre soak dried ones. That takes longer.
2tblspns of green pesto.
1dstspn cracked black pepper.
2 vegetable stock cubes.
1tsp garlic powder.
1tblspn lemon or lime juice.
2tblspns of nutritional yeast.
This is a dump it all in the slow cooker at once and cook on auto for a couple of hours, sort of thing. It’s also good for serving over rice if you’d like, but it’s a good hearty soup on its own with pitta bread. If you want a smoother soup, chuck it in a blender after letting it cool off. It can be reheated as appropriate. Having tried it as rice topping, smooth and chunky soup, I prefer the smoother state.
This is precisely why I love slow cooker soup. I can make fucking fantastic food without having to stand with it.
This soup didn’t actually start off as soup. I’d thrown a ton of stuff in my slow cooker the night before, and after realising how good it tasted I thought I’d turn the rest into the aforementioned soup.
It’s cooled right down after that fucking horrible heatwave, so now I can use my slow cooker to create soup experiments to my heart’s content.
Shit you’ll need:
A punnet of mushrooms, sliced (300g).
A can of chickpeas (400g).
1tsp basil purée or dried basil.
1 vegetable stock cube.
2tsp cracked black pepper.
1tblsp lime juice.
1tsp garlic purée or powdered garlic.
1tblsp mushroom ketchup.
100g of butter, or equivalent.
1 pint of water.
All you do – is dump the lot into a slow cooker, give it a stir, and let it do its thing on the ‘auto’ setting for a couple of hours. Now, before putting the leftovers of this into the blender for soup, I had the first half with some steamed rice. I don’t have a photo of that, because I was HANGRY, and I was too busy shoving it in me gob. Here’s what it looked like after I whizzed the fuck out of in my blender for two minutes:
Yes I KNOW it LOOKS like explosive baby poo, but it tastes bloody fantastic I promise you. I put it back in the slow cooker and let it heat up for an hour.
I also roasted some chopped vegetables sprayed with olive oil in the oven to go with it, so here is my obligatory fancy photo with the veg:
You can serve it with whatever you like obviously.