Slow Cooker Vegetable Soup

Bit slow cooker pan full of creamy vegetable soup.

5 from 49 votes

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!

Prep Time5

Cook Time4

Total Time2 5

Course: Lunch, Soup

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

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