Slow Cooker Vegetable Soup
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Got a few veggies past their prime? This slow cooker vegetable soup turns them into something warm, creamy, and comforting. Just toss everything in, let it simmer, and a few hours later you’ll have a hearty, velvety bowl of goodness that’s perfect for chilly days or easy meal prep.
Thanks to Taming Twins for this wholesome slow cooker favorite.
Got your own cozy slow cooker soup? Share it with us in the Cooking & Recipes forum!
Image source: Taming Twins
Ingredients:
- 1 onion, peeled and chopped
- 150g (5 oz) celery, chopped
- 300g (10 oz) carrots, chopped
- 500g (1.1 lb) parsnips, chopped
- 3 leeks, chopped
- 2 stock cubes
- 600ml (2.5 cups) water
- Sea salt and black pepper, to taste
To finish: - 150ml (¾ cup) single cream (or light cream)
- 15g (3 tsp) fresh flat-leaf parsley, chopped
Directions:
- Add all ingredients (except cream and parsley) to the slow cooker.
- Cook on HIGH for 4–6 hours or LOW for 8–10 hours until vegetables are soft.
- Remove a couple of ladles of vegetables and set aside.
- Add cream and parsley to the slow cooker, then blend the soup until smooth.
- Stir in the reserved vegetables for a chunky texture.
- Taste, season, and serve warm with crusty bread.
Thanks to Taming Twins for this wholesome slow cooker favorite.
Got your own cozy slow cooker soup? Share it with us in the Cooking & Recipes forum!
