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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!
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
About Slow Cooker Vegetable Soup
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.
- 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
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you add potatoes instead of parsnips??
Hi,
I love your recipes!
In the vegetable soup slow cooker recipe can you replace the parsnip for an alternative and can you also add spinach?
Thank you,
Stephanie Scott.
Creamy vegetable soup.
You use single cream.. If I have some double cream do IUse half quantity or should I get some single cream
Thanks..
Your recipes are so tasty! The Fall is here and Winter is soon to follow. I’m In a soup mood these days. Thank you!
You can never teach an old dog new tricks 😱😱😱😱😱 OH SARAH CAN 🥳🥳🥳 my son in law brought me Sarah’s books and I always check to see what’s new from her via my phone 👏🏻👏🏻👏🏻👏🏻 she is soooo CLEVER 👏🏻👏🏻🥳🥳 so great 🥰🥰 I made Sarah’s broccoli and Stilton slow cooker soup OMG it was soooo good my daughter asked me to make it as Christmas lunch starter as they are doing Christmas lunch 🥰 what a compliment THANK YOU SARAH 💋
I haven’t actually made this yet but I will be trying it this weekend. I just wanted to say, I’ve just bought my first slow cooker so I’m currently on the hunt for recipes and I am always drawn to yours – they are delightful!
Sorry if this is a daft question – but when you say ‘blend’ (step 2) do you mean with an electric blender? Or just hand mixing with a spoon / whisk?
I would use an immersion blender.
This is so tasty! I put the slow cooker on before I went to bed and it’s now morning and I have a nice big batch of soup! Thank you for such an easy recipe packed with veg!
I love a good soup and this was fabulous!
I always keep a bag of frozen Leeks in the freezer so just chucked in a few handfuls so it was a mix of frozen and fresh veg. Tasted lovely!
Hi! I have just purchased a 3.7 litre slow cooker. How can I adapt the recipes please? I’m new to cooking with a slow cooker and cooking for 2 people. I don’t mind freezing leftovers. Thank you!
Help!! Dr says No Salt, or as little as possible. Stock cubes are really heavy with it, & lo-salt versions are absolutely tasteless!
Any suggestion for lip-smacking alternatives welcome!
Cheers.
RN
Reluctantly made this for a healthy Friday night dinner. (We usually go the chippy on a Friday!) It did not disappoint. Yet another fabulous recipe from Sarah! Enjoyed with 2 slices of fresh baguette!
I love good homemade soups, and this one is super-easy and super-delicious. Thank you!
I thinned it out a bit using semi-skimmed milk and a little drop of cream. The parsley is good for both flavour and colour.