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–+ servings
Slow Cooker Vegetable Soup in a bowl with a spoon.
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5 from 6 votes

Easy Slow Cooker Vegetable Soup

This easy slow cooker vegetable soup packs seven vegetables into one cosy, hands-off meal. There is no sautéing and no tomatoes - just add everything to the slow cooker, cook until tender, then blend for a naturally creamy winter soup.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Diet: Gluten Free, High Fibre, Low Fat, Vegan
Allergen: Celery
Servings: 4 servings
Calories: 219kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot
  • Stick blender

Ingredients

  • 700 g of Butternut squash
  • 2 Carrot
  • 2 Parsnips
  • 1 Onion
  • 1 Potato
  • 2 ribs of Celery
  • 2 Garlic clove
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • 1 litre of Vegetable stock
  • Single cream for serving; optional
UK Metric Measures - US Customary Measures

Instructions

  • Prepare the vegetables: Cut the vegetables into small, evenly sized pieces and add them to the slow cooker.
  • Add the stock: Pour over the vegetable stock, season and give everything a good stir.
  • Slow cook: Cook on HIGH for 4 hours or on LOW for 8 hours, or until all the root vegetables are completely tender. The vegetables should be soft enough to blend easily.
  • Blend to your preferred texture: Use a stick blender directly in the slow cooker and blend until the soup is as smooth as you like.
  • Finish and serve: Taste and adjust the seasoning. Stir in a little single cream if using, then serve hot.

Notes

  • Cut the root vegetables into small, evenly sized pieces. This is the most important thing you can do to make sure everything becomes tender at the same time.
  • You don't need to peel carrots or potatoes if their skins are in good condition - give them a thorough scrub instead.
  • Don't automatically add extra liquid at the beginning. Slow cookers lose very little moisture while cooking and it is much easier to thin a thick soup after blending than to rescue a watery one.
  • Taste the soup after blending before adding more salt. The amount you need depends heavily on the stock you use.
  • If the finished soup is too thick, stir in a little extra hot vegetable stock at a time until it reaches your preferred consistency.
  • If you are using a jug blender rather than a stick blender, take care when blending hot liquid and follow the manufacturer's instructions for your blender.

Nutrition

Serving: 1portion | Calories: 219kcal | Carbohydrates: 54g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1197mg | Potassium: 1330mg | Fibre: 10g | Sugar: 13g | Vitamin A: 24320IU | Vitamin C: 65mg | Calcium: 147mg | Iron: 2mg

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