Mushroom Coriander & Lime Soup 🍄 🌿 🥣

You can use fresh or bottled ingredients for this, you work with what you’ve got. You can also substitute lime for lemon if you’d like.

Shit you’ll need:

  • 300g chopped mushrooms or equivalent in canned or frozen.
  • 2tblspns lime or lemon juice. You can also include the zest if you’re using fresh fruit.
  • 2tsp dried coriander, or equivalent.
  • 500ML vegetable stock.
  • 1tsp salt.
  • 1tsp powdered garlic.
  • A chopped onion.
  • 2tsps cracked black pepper.
  • 2tblspns olive oil.
  • 1tblspn of Worcester sauce.

You can either either enjoy this soup blended or chunky. Everything can go in all at once into your slow cooker for around ninety minutes on auto. It also works well served over rice if you choose not to whizz the fuck out of it, or enjoyed from a large mug if you do.

If you want a creamier soup, add a can of coconut milk, or your desired equivalent.

Lemon & Rice Soup 🍋 🍚 🥣

I am approaching the end of my November soup challenge. I did use previously posted soup recipes as part of the thirty days, but I will admit I have enjoyed creating mess in my kitchen and having soup at the end of it. Yesterday I used pasta, and today I’m using rice. Lemon is bloody lovely in savoury dishes, and this mishmash is inspired by asian cuisine, and I cannot wait to shove it in me gob.

Shit you’ll need:

  • 2cups of rice, doesn’t matter if it’s long grain or basmati, use whatever you have available.
  • 4tblspns of concentrated lemon juice.
  • 2tsp dried flaked chilli.
  • 1tsp salt.
  • 1tsp ground ginger.
  • 1tsp garlic.
  • 1tsp cracked black pepper.
  • A chopped onion.
  • 2tblspns olive oil.
  • 1ltr vegetable stock.
  • 1 can of coconut milk (400g).

If you have fresh lemons, you could grate and add the zest into the mix, but I don’t so I’m using concentrated stuff.

Add everything to your slow cooker aside from the coconut milk. Allow it to cook through until the rice is softened, it will take a couple of hours most likely on auto. Add the coconut milk, and allow to heat through for another half an hour. If you want a spicier soup, increase the amount of chilli you use, or add some other hot stuff of your choosing. It’ll produce a beautifully aromatic and spicy filling soup.

Minestrone Soup 🥕🥦🌽🥒🍅 🥣

The thing about minestrone is, there is no exact recipe aside from to use whatever vegetables you have to hand, some beans, and either rice or pasta. It’s a mishmash of what you have to play with in your kitchen.

I demolished this earlier.

Shit you’ll need:

  • Some veg. I used two cups of frozen chopped mixed veg.
  • Beans. I used a can of baked beans but you can use whatever bean variant you wish.
  • Two cups of pasta or rice.
  • 1ltr vegetable stock.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1tsp garlic.
  • A chopped onion.
  • 2tblspns of tomato purée.
  • 2tblspns of olive oil.

This is another dump-the-whole-lot-in-your-slow-cooker-and-switch-on-auto-for-a-couple-of-hours, affair. When it’s finished, you’ll have a bloody good hearty soup that’s very filling. You can serve it with bread if you like, but the pasta or rice content makes it way more substantial than normal soup.

Rice Pudding 🍚

There is nothing more comforting than home made rice pudding during the winter months. It won’t surprise you to learn that I make it with my slow cooker, because of course I bloody do.

A photo of the pudding will be added further down when the batch is ready!

Shit you’ll need:

  • 500g pudding rice.
  • A can of evaporated milk approx 410g. Non dairy alternative: Oatly Oat cream 2 x 250ML.
  • A can of condensed milk approx 400g. (I use these in place of sugar, so substitute for 1 cup of sugar, or 1 cup of xylitol if you need it to be sugar free).
  • 50g butter. Can be substituted with coconut oil, or omitted if you wish.
  • 500ML milk, or 500ML of Oatly Whole Drink. It’s seriously creamy.
  • 2tsp nutmeg if you want it to be cooked with the pudding, OR you can sprinkle it on top of your servings after.

Put all your ingredients in your slow cooker, stir them up like SOME KIND OF MAD WITCH, and leave on auto setting for a couple of hours. Check it roughly every thirty minutes and give it a stir to make sure everything mingles properly.

Rice pudding cooking time is not an exact science, so when you are satisfied it has reached your desired consistency, eat it. If you feel you want to add more milk during the cooking process. Hot or cold it is fucking marvellous.

Butterbeans & rice

Hello yes I am still alive. Sort of. I’ve been seriously lacking in the cooking department, and I really needed some comfort food today. Once again I took inspiration from Jack Monroe, and made my own version of their risotto, but again it’s not vegan. I love my dairy dammit.

Before I cooked them obviously..

I started off with my slow cooker, and whilst I would normally use dry ingredients, I resorted to canned butterbeans and a pouch of microwave rice because I needed to do this with minimum faffing. Of course if you want to use dry stuff you can, just make sure you’ve cooked them properly before you do this.

Shite I put in there:

(Sorry I’m having a really bad month).
  • A 420g tin of butterbeans.
  • A pouch of microwave brown rice.
  • 1dstspn of coarse black pepper.
  • Salt to taste.
  • 1tsp cumin seeds.
  • 3tsp turmeric.
  • 1tsp crushed chillis.
  • 1tsp garlic granules.
  • Half a chopped onion.
  • 100ml maple syrup.
  • 150g butter, or equivalent.
  • 500ml milk, or equivalent.
  • 200ml cream, or equivalent.

I threw the onions, salt, pepper, chilli, turmeric, garlic, cumin seeds, in the slow cooker first, added the butter and let it heat up to melt and combine. You’ll want to add your rice and butterbeans on top of this, and stir it all up.

Add the milk, cream, and maple syrup, making sure it’s all properly mingled or whatever word you want to use. I left it on the ‘auto’ mode of my slow cooker for an hour and a half, and my kitchen smelled absolutely fantastic. I really needed something warm and soft, and this really was it. You could easily make this in a pan on your stove top, but using a slow cooker means you can leave it on its own rather than standing with it. You could probably get away with doing it in a covered casserole dish in the oven too, if you don’t want to stand over it, but don’t have a slow cooker.

Right before I shoved it in me gob.

This was my finished product. I dunno what prompted me to add the maple syrup, but I’m glad I did. Everything worked so well, and to make it vegan all you’d have to do is substitute the dairy. I would probably use almond or oat milk & coconut cream, and you could use oils instead of butter.