Slow Cooker Vegetable Soup
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!
Servings: 4
Ingredients
- 1 Onion Peeled and chopped
- 150 g Celery Peeled and chopped
- 300 g Carrots Peeled and chopped
- 500 g Parsnips Peeled and chopped
- 3 Leeks Peeled and chopped
- 2 Stock cubes
- 600 ml Water
- Sea salt and freshly ground black pepper
To finish:
- 150 ml Single cream
- 15 g 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.
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Notes
Cream: In the US, single cream equivalent is light cream.
Season well: Do check for seasoning as this needs plenty of salt and pepper!
For chunky soup: I save some vegetables unblended and add them back in at the end to give the soup some texture, but you could blend everything if you prefer it smooth.
Nutrition
Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 605mg | Potassium: 1014mg | Fiber: 11g | Sugar: 14g | Vitamin A: 14320IU | Vitamin C: 42mg | Calcium: 154mg | Iron: 3mg