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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: 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
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.
Calories: 141kcal | Carbohydrates: 32g | Protein: 3g | Sodium: 1087mg | Potassium: 802mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8235IU | Vitamin C: 28.2mg | Calcium: 97mg | Iron: 1.2mg