This was whipped up on a whim, one rainy gloomy day. It’s named Freaky because I added ‘Freekeh’ into it, which is a delicious grain, similar to brown rice. The pasta, veggie, freekeh combo make it super hearty, tasty and filling. I always enjoy my soups with warm ciabatta or toast. It can be a little time consuming chopping all the veggies into cubes, but if done the night before you can easily throw them all into the slow cooker for the next day!
1 small Sweet Potato
1 cup of Pumpkin
Handful of both spinach & kale – chopped
Small handful of fresh parsley & basil – chopped
2 cups Macaroni / Pasta
1 cup of Freekeh, Lentil & Bean Mix
1 clove of Garlic (2 teaspoons of garlic paste)
2 tablespoons of tomato paste
1 can of crushed tomatoes (or use fresh tomatoes)
I use a home made veggie stock paste + 7 cups of water but you can use 4 cups of store bought veggie stock + 3 cups of water. You may need to top it up with more water as the pasta cooks and soaks up the liquid. If you are using the slow cooker leave the pasta out and cook separately, adding in at the end.
Chop vegetables into cubes. Add all ingredients to a large pot and bring to the boil. Reduce to low to simmer until veggies are soft & pasta is cooked. Stirring occasionally to ensure nothing sticks to the bottom of the pot. Alternatively, set slow cooker to low for 6-8 hours.
Serve with warm buttered ciabatta.