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  • Prep time
    25 min
  • Total time
    4 h 25 min
  • Servings

Slow Cooker Moroccan Soup with Goat Cheese Pitas


  • 8 cups vegetable or chicken stock
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup butternut squash, diced
  • 1 cup carrots, chopped widthwise
  • 1 cup turnip, diced
  • 1 red pepper, diced
  • 398 mL can diced tomatoes
  • 540 mL can fava beans, drained
  • 540 mL can chickpeas, drained
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tbsp harissa
  • Salt and pepper, to taste

Goat Cheese Pitas

  • 1 cup Woolwich Dairy Original Spreadable Goat Cheese
  • 2 pitas, quartered
  • 1 tbsp olive oil
  • handful fresh mint leaves, washed and dried


  1. Put all ingredients (except garnishes and goat cheese pita ingredients) in the slow cooker. Cover the slow cooker and set to high power for 4 hours. Check the vegetables occasionally. The soup is ready when the vegetables become tender.
  2. Brush the pita quarters with olive oil. Spread the goat cheese over the pitas and broil for around 5 minutes, checking regularly.
  3. Garnish the soup with a few mint leaves and serve with the goat cheese pitas.


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