We've moved fully back into the crockpot soups now that it's autumn. They allow me to very quickly put together a fairly big quantity of food that looks after itself all day, and then we have soup or stew for dinner that day and a few days. And it's pleasant and warming to have the crockpot going.
With just 30 minutes until I had to leave the house, I threw this together this morning. It's a simple soup with the simple taste of herbs and vegetables. We all like it alot. A whole lot.
1/4 cup extra virgin coconut oil
1 cup finely chopped onion
2 cups coarsely chopped carrot
2 cups asian sweet potato -- mixed purple and white
3 cups chickpeas, already cooked
2 cups coarsely chopped celery
10 cups water
4 tsp sea salt
2 tbps marjoram
1 tbsp oregano
1 tsp cumin
500 g broccoli florets at end (5 cups, cut into bite sized pieces)
1. turn the crockpot on to high and set it for 6 hours
2. add the ingredients in the order listed, but don't put in the broccoli
3. When the soup is about 1 hour from being done, add the broccoli, and finish cooking
4. serve with lots of love and possibly some fresh bread.
We ate ours with leftover green onion pancakes (V 2.0), and chased it with fabulous vanilla honey cake.