Slow Cooker Chickpea Butternut Soup
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Are you in the mood for a delicious and easy-to-make soup? Then you’ll love this Slow Cooker Chickpea Butternut Soup recipe! This soup is packed with healthy ingredients like butternut pumpkin, chickpeas, and spinach and is flavoured with aromatic spices like garlic, Italian seasoning, and black pepper. Simply add all the ingredients to your slow cooker and let it do its magic!
To make this dish, you need:
1 tablespoon coconut oil
1 medium onion, chopped
1/2 medium red capsicum, diced
1/2 medium green capsicum, diced
3 cloves garlic, halved
2 cups butternut pumpkin, peeled, and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1/2 teaspoon Italian seasoning
1/4 teaspoon Cayenne pepper (optional)
Pinch of black pepper
1 cup (240ml) coconut milk
1 cup (240ml) vegetable stock
2 cups fresh spinach
1 small sprig of rosemary, for garnish
Instructions:
1. Add onions, capsicums, garlic, butternut pumpkin, and drained chickpeas to the slow cooker.
2. Add Italian seasoning, cayenne, and black pepper and stir to coat well.
3. Pour in coconut oil, coconut milk, and vegetable stock. Set the slow cooker to High and let the soup cook for 4 hours.
4. Once cooked, stir in spinach and reheat for 4 minutes.
5. Serve in bowls or shallow plates, garnished with fresh chopped parsley and rosemary.
If you don’t have a slow cooker, don’t worry! You can easily make this soup on the stovetop. Follow the same steps, but cook the soup over medium heat for about 30 minutes or until the vegetables are tender.
To make this dish even more flavourful and hearty, serve it with brown rice or pasta. You can also enjoy it on its own as a light meal or appetizer.
This Slow Cooker Chickpea Butternut Soup is the perfect meal for a cold winter day. It’s hearty, nutritious, and so easy to make! So what are you waiting for? Give this recipe a try, and let us know what you think in the comments below.
To make this dish, you need:
1 tablespoon coconut oil
1 medium onion, chopped
1/2 medium red capsicum, diced
1/2 medium green capsicum, diced
3 cloves garlic, halved
2 cups butternut pumpkin, peeled, and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1/2 teaspoon Italian seasoning
1/4 teaspoon Cayenne pepper (optional)
Pinch of black pepper
1 cup (240ml) coconut milk
1 cup (240ml) vegetable stock
2 cups fresh spinach
1 small sprig of rosemary, for garnish
Instructions:
1. Add onions, capsicums, garlic, butternut pumpkin, and drained chickpeas to the slow cooker.
2. Add Italian seasoning, cayenne, and black pepper and stir to coat well.
3. Pour in coconut oil, coconut milk, and vegetable stock. Set the slow cooker to High and let the soup cook for 4 hours.
4. Once cooked, stir in spinach and reheat for 4 minutes.
5. Serve in bowls or shallow plates, garnished with fresh chopped parsley and rosemary.
If you don’t have a slow cooker, don’t worry! You can easily make this soup on the stovetop. Follow the same steps, but cook the soup over medium heat for about 30 minutes or until the vegetables are tender.
To make this dish even more flavourful and hearty, serve it with brown rice or pasta. You can also enjoy it on its own as a light meal or appetizer.
This Slow Cooker Chickpea Butternut Soup is the perfect meal for a cold winter day. It’s hearty, nutritious, and so easy to make! So what are you waiting for? Give this recipe a try, and let us know what you think in the comments below.
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