Slow Cooker Vegetable Soup That’s Cozy, Simple & Delicious
A simple and versatile slow cooker vegetable soup that’s perfect for an easy lunch or supper. This comforting, hearty dish is loaded with root vegetables and herbs, and it’s great for meal prep or freezing for later.
- Prep Time: 30 minutes
- Cook Time: 5–7 hours (low) or 3½–4 hours (high)
- Total Time: 5½ to 7½ hours
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American, Vegetarian
Ingredients
- 2 tbsp sunflower oil
- 2 onions, finely chopped
- 1 celery stick, sliced (1cm thick)
- 2–3 carrots (around 250g/9oz), peeled and chopped (1cm thick)
- ½ small swede (around 275g/9¾oz), peeled and chopped (1cm thick)
- 3 potatoes (around 375g/13oz), peeled and chopped (15mm chunks)
- 1 tsp mixed dried herbs
- 600ml hot vegetable stock (made with 2 vegetable stock cubes)
- 1⁄8 tsp ground turmeric (optional)
- 100ml milk or water
- Salt and freshly ground black pepper
- Chopped fresh flatleaf parsley, to serve (optional)
Instructions
1. Heat the oil in a large non-stick frying pan and fry the onions, celery, and carrots for 4–5 minutes, stirring regularly until softened.
2. Transfer the sautéed vegetables to the slow cooker. Add the swede, potatoes, mixed herbs, hot vegetable stock, and turmeric (if using). Season with black pepper and stir to combine.
3. Cover and cook on High for 3½–4 hours or on Low for 5–7 hours, until the vegetables are just tender.
4. Transfer 3 ladlefuls (around 450g) of soup to a bowl or jug and purée using a stick blender. Return the purée to the pot and stir to thicken the soup.
5. Stir in milk or water to reach desired consistency. Cover and cook on High for an additional 10–15 minutes until heated through.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if using, and serve hot with warm crusty bread.
Notes
Add parsnips or extra carrots in place of swede, if preferred.
Stir in a spoonful of curry paste for a spiced variation.
Use a food processor instead of a stick blender if needed.
For added color and texture, add thawed frozen peas or other cooked vegetables when adding milk.
To stretch to 6 servings, stir in a drained can of beans.
If overcooked, blend the entire soup and serve with a drizzle of cream and herbs.
Find it online: https://cookingwithramsay.com/slow-cooker-vegetable-soup/