-
- Prep
- 25 min
-
- Total
- 4 h 25 min
-
- Serving
- 8
Ingredients
- 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 Soft Fresh Goat Cheese log
- 2 pitas, quartered
- 1 tbsp olive oil
- handful fresh mint leaves, washed and dried
Directions
- 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.
- Brush the pita quarters with olive oil. Spread the goat cheese over the pitas and broil for around 5 minutes, checking regularly.
- Garnish the soup with a few mint leaves and serve with the goat cheese pitas.
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