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If you ever find sad looking vegetables in your fridge (who doesn’t?!) you need this Slow Cooker Vegetable Soup recipe in your life! It’s a great way to transform sad looking veggies into a delicious, thick, velvety soup for lunch or dinner.
This Slow Cooker Vegetable Soup is a fantastic ‘dump recipe’ – one of those favourites where you can stick all the ingredients in together and let the slow cooker do the rest.
Out comes delicious, hearty, healthy soup after just a few hours.
Get all the ingredients prepped and put in a dump bag, then get as many portions in the freezer as you have room for, ready to cook another day when you’re short on time.
It’s also a great one for batch cooking. Freeze the portions once cooked (instructions below).
Why you’ll love this Slow Cooker Vegetable Soup recipe
⭐️ Creamy, warming, delicious
⭐️ A brilliant way to use up vegetables pas their best
⭐️ Low cost ingredients
Sarah’s notes
Slow cookers really are worth their weight in gold aren’t they? Being able to make soup this easily in one also takes away the need for yet another device in the kitchen.
OK, you can’t make this recipe quickly like you could in a soup maker, but I prefer the convenience of prepping earlier in the day while leaving a dish to do its thing, and then be ready when you need it.
Perfect for those days you know you’ll be out in the cold and want something hot and hearty to come home to!
The beauty of this soup recipe is that it’s so versatile – you can add any veggies you have lying around that need using up, which adds extra flavour and reduces waste too.
Slow Cooker Vegetable Soup Ingredients
- Onion
- Celery
- Carrots
- Parsnips
- Leeks
- Stock cubes – Or powder. I like Marigold brand.
- Sea salt and freshly ground black pepper – Season well!
- Single cream – Larger supermarkets sell a pot this size so you won’t waste any. In the US, single cream equivalent is light cream.
- Parsley – It’s worth buying fresh parsley for this recipe as it makes a big difference
It’s worth noting here that this is a great way to use up vegetables past their best. If they are a little soft or wonky, it won’t make any difference to the finished soup.
How to make Slow Cooker Vegetable Soup
1. Add the ingredients to the slow cooker and cook as per the recipe below. Remove a couple of ladles of vegetables and set aside.
2. Add the cream and parsley and blend until smooth. Add the reserved vegetables back into the soup and serve.
Hint: I save some vegetables unblended to give texture and make it a little more chunky, but you could blend it all if you prefer.
Substitutions
- Vegetables – Swap any vegetables or add different ones depending on what you have in your fridge to use up!
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.
Why use a slow cooker to make soup?
Saves electricity: These devices are so energy efficient compared to ovens or hobs, using only about 1.3kWh for 8 hours cooking time. The Energy Saving Trust say they use about the same amount of electricity as a standard light bulb.
Depth of flavour: Cooking ingredients long and slow can create a delicious depth of flavour. This soup recipe is a good example of one such dish. So is my French Onion Slow Cooker Soup.
Convenience: There is just something so lifesaving about being able to put everything in and know a meal is going to be ready later, when time might be tighter. Yes it requires a bit of thinking ahead, but the rewards are great.
Less mess: I find that a quick scurry around to get everything in the slow cooker earlier in the day makes a huge difference how messy the kitchen gets if cooking is happening in real time later on. And if it’s a dump bag recipe from the freezer? You’d barely know anything had happened at all!
More tasty vegetarian soup recipes…
FAQ
No, but only because of the cream we add at the end. If you’d to make this as a vegan soup, or dairy free soup, you could just omit the cream and it would still be delicious.
It certainly is. It’s packed full of nutrition – vitamins and all the good stuff from the vegetables, and there’s not much more to it. If you really have to, you could leave out the cream but there’s not a huge amount in the recipe.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.
There are plenty of other choices though. Read my Slow Cooker Review to get more insight about which one might be good for you.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Vegetable Soup
Ingredients
- 1 Onion, Peeled and chopped
- 150 g (5 oz) Celery, Peeled and chopped
- 300 g (10 oz) Carrots, Peeled and chopped
- 500 g (1.1 lb) Parsnips, Peeled and chopped
- 3 Leeks, Peeled and chopped
- 2 Stock cubes
- 600 ml (2.5 cups) Water
- Sea salt and freshly ground black pepper
To finish:
- 150 ml (0.75 cups) Single cream
- 15 g (3 tsp) Fresh flat leaf parsley
Instructions
- Put the slow cook ingredients into the slow cooker. Cook for 4-6 hours on HIGH or 8-10 hours on LOW.
- When the vegetables are very soft and tender, remove a couple of ladles full of the vegetables and set aside. Add the parsley and the cream to the remaining soup and blend until very smooth.
- Add the reserved vegetables back to the soup and serve.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 18, 2023 and updated later to make improvements.
Are you sure the liquid quantities are right? 600ml of water compared to all the veg added in doesn’t seem quite enough. I’ve just put it on now, but wondering if I should add more….
If I’m cooking this to freeze straight away should I include the cream?
Easy tasty soup. Didn’t measure anything to be honest, just put a stew pack that had been left in the fridge with a bunch of celery, a leek and a couple of small potatoes so bar the cream, it was a “free” meal as ordinarily, I would have binned all that before I went out shopping that day. So dinner out of nothing really. Fab! I added a bit of paprika and the family added hot sauce to theirs. They enjoyed it.
Wonderful soup! I add some red lentils to some protein to the soup, and it works really well. yum!
Can you guys put the ingredients in more common measurements? I don’t know how much celery is 150g????
It’s only more common in America, the rest of the world uses weights 🙂
I’m in New Zealand and have just discovered your recipes. I’m delighted that you use grams. Thank you! I would have thought your American readers could easily convert metric to imperial using the plentiful conversion charts online…
Lovely soup. Made this a few times when peeling for Sunday dinner, do extra and bung in the slow cooker. Lovely healthy lunch then early mid week 🙌 thanks for another great recipe
Can I switch out the parsnip for something else? Got a couple of non-parsnip eaters in our house who really don’t like the flavour.
Id be very interested on tips to add grains to this recipe, i have lots of spelt and pearl barley etc. Wondering if I’d just throw it all in together at the beginning. Thanks:)
Easy and delicious. I blended mine completely as kids are fussy with lumps they cannot immediately identify. Was perfect for us made loads and was nicer than the expensive fresh soups from the supermarket.
Can you freeze again (as soup) if you’ve already frozen the veg in a dump bag? Such a great way to use up what’s kicking around the bottom of the fridge!