When it’s freezing cold outside I can be a bit funny about eating meals that aren’t warm. There’s nothing better than a nice hot meal to warm your belly in the winter and one of my favourite meals is a hearty soup.
With some soups, I find that they can leave me feeling a little dissatisfied, a few hours later I can become hungry again because the soup wasn’t substantial enough. I like my soups to be full to the brim with ingredients, hearty and brimming with goodness. One weekend I was cooking up a storm in the kitchen and dusted off my slow cooker. Instead of making my planned vegetarian chilli, I decided to make something else instead, a slow cooked soup that can be left to its own devices and fill the house with its delicious scent whilst it cooks.
- 400 g precooked chickpeas
- 700 g passata
- 1 onion sliced
- 1 garlic clove grated
- 1 courgette sliced
- 1 red and green pepper sliced
- 1/2-1 tsp dried chilli flakes
- 1 tsp smoked paprika
- 1 tsp dried coriander
- 1/2 tsp dried cumin
- 1 vegetable stock cube
- 1/2 pint of water
In a pan fry off the onions in a little oil until they soften and add to the slow cooker.
Pour in all the other ingredients except the chickpeas.
Set the slow cooker to cook for 1 hour and 30 minutes.
When the slow cooker has finished pour in the chickpeas and stir through.
Heat through and serve piping hot.
What I love about this soup is how little preparation is involved, it’s literally just a bit of chopping and leaving the slow cooker to do the work. Of course, this soup could also be made on the hob in a saucepan or casserole dish and simmered on a low heat.
If you like a chilli kick like me then you can really ramp up the heat with this soup, but also make it milder too if you aren’t a fan of the hot stuff. This recipe makes a large batch, so it’s perfect for storing in the freezer and warming up after coming in from the cold.
Are you a fan of spicy food? What are your favourite ingredients to add to a hearty soup?