Slow cooker chickpea and potato soup with pesto

    Slow cooker chickpea and potato soup with pesto


    9 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.

    Recently viewed

    Reviews (1)


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

    Write a review

    Click on stars to rate