There is something about the smell of a crock-pot meal wafting through the house that just makes me smile. In my humble opinion, the crock pot is pretty much the most ingenious invention ever. Dump everything into a pot, add water, a few spices, turn on a switch… and walk away! In a few short hours the sweet aromas fill the room. Crock pot meals come in especially handy when cooking a full meal is too time consuming and practically out of the question. Did I mention it’s cram for finals week? I’ve been pretty consumed in my studies this entire week, so my eats have been a combination of smoothies, oatmeal and quick salads. Ahem… boring! So I busted out the crock pot, emptied my veggie drawer, and let it do its thang!
And what a glorious thing it did.
This soup is perfect comfort food. The chunky vegetables, hot sauce, curry and ginger make it a hardy and cleansing soup if you are feeling under the weather, or you can enjoy it as study food, like I did! For some reason I always get the craving to snack or sip on something while I’m studying. I don’t snack when I drive, watch TV or during any other mundane task… I do however snack when I study, and apples and nuts get pretty boring after while. A crockpot full of delicious curry-flavored soup kept me satisfied all day long.
Curried Sweet Potato, Squash and Cabbage Soup
Prep Time: 15 min
Cook Time: 4 hours
Keywords: slow-cooker appetizer soup/stew side entree gluten-free low fat soy-free vegan vegetarian sugar-free Squash sweet potato Super Bowl Thanksgiving winter fall
Ingredients (Serves 6)
- 1 lg. sweet potato, peeled and chopped
- 1/2 butternut squash, peeled and chopped
- 1/2 head green cabbage, chopped into bite-sized pieces
- 4 lg. carrots, coarsely chopped
- 1 med. sweet onion, coarsely chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 8-oz can garbanzo beans, drained and rinsed
- 2 quarts homemade vegetable stock or store-bought organic veggie broth
- 1 bay leaf
- 1 tsp fennel seeds
- 1/4 tsp generic curry powder
- 1/8 tsp ground ginger
- pinch garam masala (Indian spice found in some health food stores and specialty markets. If omitting, add a tad more curry)
- salt and fresh ground pepper to taste
- 1 tsp or more of hot sauce to flavor
Wash, prep and chop vegetables. Place into a crockpot with spices.
Add garbanzo beans and vegetable broth. (Use more or less vegetable broth depending on the size of the crockpot. Also, you can top off the pot with plain water if necessary).
Cook on high for about 4 hours until veggies are fully cooked.
Remove about 2 cups of liquid, beans and veggies, and set aside.
After a brief cooling time, puree this mixture in a blender or using a hand-held immersion blender.
Add pureed mixture back into soup to thicken.
Serve soup over brown rice and add hot sauce to flavor.
Aside from my crockpot shenanigans, it’s also beginning to look a lot like Christmas around these parts.
Happy December! What are you looking forward to most this month?
I’m looking forward to my semester being over with and finally enjoying some much needed R&R with friends and family. Also, spending some time in the kitchen, holiday baking, finishing my Christmas shopping (I already tackled a fair amount on Black Friday), and hopefully getting up north to Minnesota to enjoy some wintery white snow, sledding, skiing and being surrounded by so much family I can’t breathe. (Love it.) My knee surgery is set for the first week in January, so I plan on enjoying December to the fullest!
My sweet lil blog turned a year old last week! Happy blog-birthday to me =)