Cold outside? Nothing like a warm soup with deep and flavorful spices to stop you from shivering. This curried vegetable and chickpea soup will do the trick, and feel free to play around with the spices and seasonings to get it exactly to your liking. Soup’s up!
1 Tablespoon olive oil
1 large onion, chopped
1-2 leeks, cleaned well and roughly chopped
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and minced
3 cloves garlic, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups water
2 Tablespoons buillion
2 (16 oz) cans chickpeas, drained and rinsed
1 medium head cauliflower, cut into bite-sized florets
5-8 medium tomatoes, roughly chopped
1/4 teaspoon black pepper
8 oz baby spinach
1 can coconut milk
1 Tablespoon molasses
1/4 cup honey
juice of 1 lime
Heat the oil in a skillet over medium heat. Sauté the onion and leeks with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of water and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your crock pot.
To the slow-cooker, add the rest of the ingredients. The spinach will probably fill up the crock pot, but don’t worry, it will cook down. Make sure the liquid comes at least halfway up the side of the bowl. If it doesn’t add water 1 cup at a time. Cover and cook for 4 hours on HIGH. Taste and adjust salt and other seasonings as needed.