I don’t know about where you are, but here in Interior BC it’s COLD again! 😦
It was down to 1C late afternoon yesterday. For here, at this time of year, that is very cold.
I’m making a lot of soups as we wait out this current weather.
This is one: Slow Cooker Red Lentil, Chickpea and Coconut Soup, that I found over at the Kitchen Treaty blog. It’s nice and hearty. Full of healthy and delish ingredients and made in the slow-cooker. Can’t get much better than that.
Click through for the full recipe and to see another photo of this soup.
My photo above is an “action shot”. Look closely, you can see the steam rising and the soup bubbling. 😉
A few minor changes I made:
-I used 2 T. olive oil instead of butter
– 3 C. of pre-cooked chickpeas instead of canned type. Next time I’d cut back on the chickpeas, 2- 2 1/2 C. would be plenty IMO.
-I cooked soup on HIGH for 4 hours, instead of on LOW as the recipe is written.
Hope you enjoy the recipe, stay warm and let’s hope that SPRING arrives to stay and soon!
PS: How’s your weather and what’s your favorite soup?
Mine is Veggie Beet Borscht (click through for recipe)
It’s another cool, grey, rainy day here in Interior BC.
I’ve got lots on the go with projects this weekend so I decided to make a nice big pot of Black Bean Soup with Cornbread Scones for supper, so easy and delish.
Here’s the recipe for my version of this classic bean soup. It’s a little bit spicy and oh so satisfying.
And a perfect warm-up dinner on a day like today.
The Cornbread Scones are a new recipe from my upcoming cookbook so that one, I can’t share (yet)! 😉
What are you cooking this weekend?
Happy Cooking and Happy Weekend! 🙂