Slow cooker chickpea and potato soup with pesto

Slow cooker chickpea and potato soup with pesto


7 people made this

About this recipe: This vegetarian slow cooker recipe is sure to warm you up on a chilly evening. Add cooked cubed chicken if you desire, and use chicken stock instead of vegetable stock for a non-veg dish.

bethany Berkshire, England, UK

Serves: 8 

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 (400g) tins chickpeas, drained
  • 900g potatoes, cubed
  • 2L vegetable stock
  • salt and freshly ground black pepper to taste
  • 8 tablespoons ready made pesto
  • 8 tablespoons soured cream or creme fraiche

Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

  1. Combine all ingredients except for the pesto in a slow cooker. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
  2. Once finished cooking, add salt and pepper to taste. Ladle soup into bowls, then swirl pesto and creme fraiche into each bowl. Serve immediately.

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Reviews (1)


we found this soup was so strong with garlic that you could taste nothing else. - 17 Mar 2013

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