Godly slow cooked soup

[u/thumbs07]

I'm just blown away what I just ate. I eat this same soup every week but try different variations.

But this:

Onion, garlic, chopped

AVOCADO.

Passata (or chopped tomatoes)

Pasta (good pasta)

I put coriander in, not sure whether I could taste it.

1 x Carrot

Frozen Peas.

Small bit of stock & water

It was on 2-3 hours on high. Add some Feta.

Amazing- I think the avocado blended in with the other ingredients to give a lovely greasy, oily touch to it. And the peas were a highlight.

[u/Yeetmetothevoid]

Gotta love how only the carrot gets a unit of measurement. The rest is up to you! Now watch as I make it with 7 avocados

[u/junkit33 → u/Yeetmetothevoid]

This is basically just vegetable soup, which by definition is pretty much toss in whatever you have sitting around in your fridge. Dunno about the avocado or feta in this recipe though - those types of ingredients are typically better served on top of the soup when serving rather than being boiled into the pot.

[u/Yeetmetothevoid → u/junkit33]

Yeah, with the rest of the flavour profiles of this soup, avacoda doesn’t seem to be good fit, or the feta. Feta is not a souping cheese. I think a small amount of something to mellow out the acidic tomatoes like a parmigiana would be better, assuming it’s a lower amount of stock and the pasta makes it into something like a cafeteria noodle or Italian penicillin. That’s the problem with the lack of portions. Doesn’t have to be exact, but we need some ratios

[u/locustt → u/Yeetmetothevoid]

I think as a topping, a bright, sour cheese like feta or sour cream is pretty common. Feta added early and cooked in should still give it a nice undertone, and also count as some salt.

[u/Squeedillydeet]

I got a stoner vibe from this recipe, but regardless I am happy for your god soup and honestly it does sound good.

[u/junkit33]

to give a lovely greasy, oily touch to it

This is generally not desirable in a soup.

[u/NETSPLlT → u/junkit33]

Highly taste and culture dependent. For example, many viet soups/broths have to have an oily component, as that carries part of the flavour. Also, lard in bean soup cooks into a nice broth and doesn't separate due to emulsification. But the oil improves texture and flavour of the liquid.

So, maybe no in your soup. But for OP, me, and many other people, a lovely greasy, oily touch is highly desired. As long as it's lovely. I shouldn't have to say this obvious bit, but I'm NOT saying that soup should be oily. And I'm NOT saying that oily soup can just be any oil in any amount and it's all good. NO. The right oiliness, so that it's lovely, is desirable.

[u/deuceching]

Didn’t think of using avocado again in something cooked, but glad to hear it worked out in a soup. Maybe that’s the secret.

[u/Andromeda921]

Godly? That seems a stretch.

[u/One-Incident4858]

I dont know about greasy chicken soup.

Were there seasonings in it?

[u/In_All_Over_My_Head]

Never thought of using avocado in slower cooker before. OP, you're ahead of your time.

[u/monkey_trumpets]

That sounds... interesting

[u/thumbs07 → u/monkey_trumpets]

indeed.......it......does

[u/MrsQute]

I've never seen "greasy and oily" as a favorable comment before.

[u/NETSPLlT]

Coriander, the seed which has a lemony flavour, or coriander the leaf AKA cilantro? Cilantro flavour tends to cook out easily, but coriander seed is nice, maybe use a touch more if the flavour isn't coming through. OTOH, if you have found perfection, change nothing.

[u/thumbs07]

bloody lovely it was.