This is a wonderfully rustic chunky soup with a thin incredibly rich broth. The flavours are so balanced and so savoury that I am already looking forward to my next bowl of it. Definitely a keeper! The perfect soup for a loaf of really rustic bread to sop up the last drops.
That's what we're doing tonight for dinner. Soup with rustic bread. And we're chasing it with a bowl of ice cream. Just sayin'.
ingredients:
2 tbsp extra virgin coconut oil -- this is a loose guideline
1 1/2 cups chopped red onion
1 tsp dried granulated garlic
1 lb chopped roma tomatoes
1 tbsp marjoram
1 tbsp oregano
1/4 cup finely crumbled dried mushrooms
4 cups cooked chickpeas
2 cups coarsely chopped celery
2 cups coarsely chopped carrots -- sliced really, into large medallions
2 cups chopped parsnips -- likewise sliced into large medallions
1/2 head chopped green cabbage -- very coarsely chopped
1 tbsp sea salt
1 tsp chili powder
black pepper
8 cups boiling water
directions:
1. As I usually do, I layered the ingredients in the order listed in my crockpot, and cooked everything for about 6 hours. All the veges still had tooth to them when I stopped the cooking. Nothing mushy. Nothing crunchy. Just a pleasant texture and a truly wonderful broth.
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