Here’s another delicious crock-pot recipe for your plant-based menu!

I’ve honestly never tried making soup from scratch before. Soup is one of those recipes that your Grandmother passes down through the generations, and it’s usually saved for special occasions, or cold winter months. 

There are far too many processed, canned soups on the grocery store shelves, so it’s easy to avoid trying out a homemade version. I recommend breaking this habit. Give homemade soup a try, and I guarantee that you’ll never buy a pre-made version again. 

Chicken soup takes quite a lot of work – boiling the carcass, flavoring the broth, and then simmering on the stove for hours and hours. If you substitute animal-based ingredients for plant-based foods, you’ll be surprised at just how easy it is to create those same delicious flavours, without breaking your moral code. 

My Mom has been perfecting this soup recipe over the last while, and I wanted to feature it in a post. While trying to find some suitable vegan menu items for Christmas dinner, we realized that this soup recipe would be a perfect appetizer. It ended up being a big hit with the family! 

By adding protein-rich ingredients such as: lentils, split peas, and quinoa, you guarantee a full and warm belly after just one bowl. I decided to add some potatoes to my recipe as well, because the starchiness keeps me full for hours. 

This recipe is great for a dinner party, a weekly lunch prep, or for a weekend of leftovers. The prep work and directions are so quick and easy in this recipe, so you’ll have plenty of time to relax while the crock-pot does all the hard work. 

Simply slice, stir, and slow cook your way to vegan goodness! 

Prep Time: 10 minutes 

Cook Time: 8-12 hours 

Servings: 8

Ingredients 

2 Litres of Vegetable Stock

1/2 of a White Onion

1 1/2 Leeks

3 Stalks of Celery 

1 Large Carrot

3 Yellow Potatoes 

3/4 of a Cup of Quinoa 

3/4 of a Cup of Green Lentils

3/4 of a Cup of Split Peas 

6 Cups of Water

Salt and Pepper to Taste 
 

Directions

1. Slice the leeks into 1/4 inch pieces, and then add them to the bottom of the crockpot. 

2. Slice the onion into 1/4 inches pieces, and add them on top of the leeks. 


3. Peel and slice the potatoes into 1/2 in chunks, and add them to the crockpot. 


4. Peel and slice the carrot into 1/4 inch thick pieces, and then quarter them if they’re too large. Add them on top of the potatoes.


5. Finally, slice the celery stalks into 1/2 inch pieces, and pour on top of all of the other veggies. Mix them all together. 


6. Measure out 3/4 cup of both the dried green lentils, and the dried split peas. 


7. Pour them into a colander, and rinse under cold water. Add them into the crockpot. 


8. Measure 3/4 cup of uncooked quinoa, and pour into the crockpot. 


9. Incorporate all of the ingredients in the pot, and then pour in 2 litres of vegetable stock.

 
10. Top up the crockpot with 6 cups of water.


11. Turn the crock-pot onto high heat, and cook for 8-12 hours. For best results, cook overnight on high heat, and then turn temperature to “keep warm” for another 4-6 hours. 

Serve with a delicious grilled cheese, or some crunchy soda biscuits. Enjoy! 

Published by Tasha Blake