Vegetarian Soup Recipe for Homemade Vegetable Curry Soup, pictured with Toasted French Bread and Goat Cheese
Slow-Cooker Vegetarian Recipe: Vegetable Curry Soup (w/ French Bread Toast and Goat Cheese)
My trick to get a hearty vegetarian soup usually involves a step in which something is pureed. In this case it's the canned garbonzo bean water with a 1/3 of the beans. You can do amazing things with the chick pea water, aka aquafaba. That, along with your choice of frozen and fresh vegetables, the rest of the drained chick peas, whole, and water or broth are the start of this recipe. I also add 3 heaping tbs of curry powder (from the bulk bins at Harvest Coop), paprika, extra turmeric and coriander, becasue I love them, garlic powder, salt, pepper, Braggs Liquid Aminos, evoo, and a bunch of minced fresh herbs -- but I added those after the slow cooking was done and just let them "infuse" into the hot soup. If you put in fresh carrots or potatoes, I recommend zapping them in a bowl with a bit of water at the bottom for about a minute and a half. Sometimes they take a while to cook in the slow cooker. I bought the french bread from the Coop's day-old bin and toasted it then used goat cheese as a spread. It was a tasty lunch!