Monday, 8 July 2013

※ Slow Cooker Vegetarian Soup / Stew



Wanted to use some soup mix from the supermarket: This mix contains green split peas, yellow split peas, barley, lentils.

INGREDIENTS

  • 1 tin of chopped tomatoes
  • 1 cup of soup mix (soaked overnight, rinsed and drained)
  • 1 garlic clove
  • 1 onion
  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon sweet smoked paprika
  • 2 cups of vegetable stock 2 cups of water

OPTIONAL INGREDIENTS:
Garnish: Fresh coriander if so desired and Greek yoghurt too (added just before serving) I also grated on fresh ginger and seasons with a ton of freshly cracked black pepper.
 

METHOD
Boil the soup mix for 1 - 1/2 hours, drain and rinse add to the slow cooker.
Fry off some garlic, onion in a little butter and olive oil until clear
Add paprika, cumin and coriander cook for about a minute.

Put all ingredients in slow cooker and cook on low
 

Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.

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