No fat slow cooker vegetable soup {Vegan, Paleo}

Name: No fat slow cooker vegetable soup
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 4 large bowls
Ingredients: 3 Carrots; 2 Parsnips; 2 sticks Celery; 1/2 Onion; 1/2 Celeriac; 1 small turnip (or wedge of swede); 4 cups Stock

Published on March 30, 2017 by Helen 63 Comments
Last Updated on October 16, 2018

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This no fat slow cooker vegetable soup is hearty, delicious and so simple to make. The slow cooked root vegetables are meltingly soft, and almost sweet. Vegan, Whole 30, Gluten Free and Paleo Friendly.

Slow Cooker Vegetable Soup

We really enjoy a bowl of soup; it’s one of our favourite lunches, accompanied by a slice or two of homemade bread. We rely on our freezer a lot, making large batches and freezing it in portion-sized helpings ready for defrosting, so we’re always looking for ideas for tasty, hearty and healthy soups. Here’s another to add to the list: a comforting no fat slow cooker vegetable soup that’s so easy to prepare. A big bowl of vegetable soup is a simple way to get you towards your 5-a-day, and root veggies are so cheap this is a really frugal meal.

The great advantage of using the slow cooker is that it’s a real fire-up-and-forget way of cooking. It doesn’t require close monitoring and nothing will ever burn, so we can start it doing its thing and then use the cooking time to go and do something else. And there are so many recipes that really benefit from long, slow cooking times, particularly dishes that use cheaper cuts of meat.

This recipe, however, is root vegetable based. The long slow gentle cooking magically transforms them to being velvet smooth almost sweet. We used a vegetable stock here, but for a richer stock use chicken. (Making stock is another great use for the slow cooker: simply add your usual stock ingredients to the pot, cover with water and leave for 8-10 hours or overnight on a low setting before straining).

This soup doesn’t take nearly as long – 5 hours on low, or 3 on high on our 160-190 watt model. Once cooked, simply blitz with a stick blender until smooth, and it’s ready to serve straight away. Leftovers can be frozen. A hot weather alternative to this is my leftover salad soup – that is perfect for using up wilting salad vegetables that are are past their best.

4.92 from 23 votes

No fat slow cooker vegetable soup

Prep Time

5 mins

Cook Time

3 hrs

Total Time

3 hrs 5 mins

Adaptable and easy to make delicious no fat slow cooker vegetable soup - slow cooking the root vegetables makes them meltingly soft and almost sweet. Paleo, Whole 30 and Vegan.

Course: Soup

Cuisine: Vegan, Vegetables

Keyword: slow cooker vegetable soup, soup

Servings: 4 large bowls

Calories: 141 kcal

Author: Helen Best-Shaw

Ingredients

3 Carrots
2 Parsnips
2 sticks Celery
1/2 Onion
1/2 Celeriac
1 small turnip (or wedge of swede)
4 cups Stock

Instructions

Peel and roughly chop the vegetables
Add to slow cooker, and cover with stock. Season with salt and pepper.
Switch onto high until simmering, then either leave to cook for a total of 3 hours, or then switch onto low and cook for 5 hours.
Once the vegetables are soft blitz with a stick blender, adding a little more stock if needed.

Recipe Notes

To make a heartier version add a handful of red lentils
Do not add the dollop of sour cream as shown in the image if you want to keep it vegan
This recipe is 5 Weight Watchers Smart Points per portion

Nutrition Facts

No fat slow cooker vegetable soup

Amount Per Serving

Calories 141

% Daily Value*

Sodium 1087mg 45%

Potassium 802mg 23%

Total Carbohydrates 32g 11%

Dietary Fiber 7g 28%

Sugars 11g

Protein 3g 6%

Vitamin A 164.7%