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
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.
- 3 Carrots
- 2 Parsnips
- 2 sticks Celery
- 1/2 Onion
- 1/2 Celeriac
- 1 small turnip (or wedge of swede)
- 1/2 Onion
- 4 cups Stock
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.
To make a heartier version add a handful of red lentils
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