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 rosemary.
- 1tsp basil purée or dried basil.
- 1tsp salt.
- 1 vegetable stock cube.
- 2tsp cracked black pepper.
- 2tblspns pesto.
- 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.