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
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 Best-Shaw 65 Comments
Last Updated on September 8, 2021

Jump to Recipe - Print Recipe

This fat-free slow cooker vegetable soup is hearty, delicious and so simple to make. The slow cooked root vegetables are meltingly soft and naturally sweet. Vegan, Whole 30, Gluten Free, Fat Free and Paleo Friendly.

Table of Contents

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. Here’s 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 that this is a really frugal meal. For perfect home economy, make large batches and freeze it in portions.

My gorgeous slow cooker vegetable soup surely works for everyone. It’s vegan, gluten free and all-round healthy. This recipe is ideal for anyone under doctor’s orders to avoid fat completely, which can be a hard task. For the rest of us, remember your body can’t absorb all the vitamin A from those lovely golden veg without just a little fat. This gives you the perfect excuse to drizzle a flavoured oil on top or indulge in a little bit of butter on your bread.

Slow Cooker Magic

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, leaving them velvet smooth and naturally 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.

More Easy Soup Recipes

Good soup often starts with a soffritto recipe. Make a big batch, freeze and use every time you make soup.
Carrot and lentil soup
Pumpkin and sweet potato soup
Swede Soup
Butternut squash soup
Tomato and lentil soup
More easy soup recipes

Summer Soup Recipes

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Easy to make delicious no fat slow cooker vegetable soup

Print Recipe

Bookmark

4.94 from 29 votes

No fat slow cooker vegetable soup

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.

Servings: large bowls

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time3 hrs

Total Time3 hrs 5 mins

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.

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

No fat slow cooker vegetable soup

Amount Per Serving

Calories 141

% Daily Value*

Sodium 1087mg47%

Potassium 802mg23%

Carbohydrates 32g11%

Fiber 7g29%

Sugar 11g12%

Protein 3g6%

Vitamin A 8235IU165%

Vitamin C 28.2mg34%

Calcium 97mg10%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soup

Cuisine: Vegan, Vegetables

Keyword: slow cooker vegetable soup, soup

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

A hot weather alternative to this is my leftover salad soup. It’s perfect for using up wilting salad vegetables that are are past their best. For more healthy slow cooker ideas you may also like my fat free slow cooker tomato sauce.

Pin it for later

« Yogurt, Pomegranate Molasses, Mint & Tahini Dip

A Wander Around Peggy’s Cove, Nova Scotia, Canada »

Comments