In search of the perfect hearty and rustic vegetable soup. Rustic means I can chop it coarsely and quickly, so I get it into the crockpot quick and dirty. Lazy soup. But some of the best soups are lazy, my friends. I've got bread rising, granola in the oven, and places to go/people to see. No time for niceties and careful dicing.
This means less than one minute per vegetable, which means that the whole thing ends up in the pot in 15 minutes or so. Not bad. The results are excellent, which a very full flavoured, multi-layerd broth, and lotsa good stuff to chew.
I guess I am firmly in a soup rut. But, as the saying goes, soup is good food.
2 tbsp extra virgin coconut oil
2 cup chopped onion
2 cups chopped carrot
3 cups chickpeas (already cooked)
3 cups green peas
2 cups chopped green cabbage
3 cups chopped celery
4 tsp sea salt
1 tbsp oregano
2 tbsp marjoram
1/2 tsp chili powder
1 tsp cumin
1 tsp turmeric
1 sprig of rosemary (remove later)
10 cups water
1/4 cup almond butter
500g broccoli florets, chopped into bite sized pieces (approx 3 cups)
1 tbsp lime juice
turn the crockpot on to high heat and set the timer for 6 hours
1. add ingredients in the order listed, layering them but don't stir. Pour the water on top, close the lid, and cook. Save the broccoli and lime juice for just before the cooking is finished.
2. When the soup is fully cooked, add the broccoli and lime juice and turn it down to 'warm'.
3. Add a little inspiration and hope. Remember something fun you did with the people you will eat it with.
4. Serve with a loaf of ancient grains bread.
Super yummy. Vegetable soup nirvana has been achieved. Resistance is futile ...