It’s so simple to make this hearty, warming, and delicious soup because it is all made in the slow cooker. Slow Cooker Vegetable Soup can be made by simply dumping the ingredients into the slow cooker, waiting for the vegetables to soften and release the natural sweetness before blending. Vegan, gluten-free, low in calories, almost fat-free, and cheap to make.
We love a warm bowl of soup when the weather gets colder. We love slow cooker soups because they’re so simple (check out more recipes for slow cooker soup). You don’t need to brown or soften anything; just put it in the slow cooker and let it do its magic. You can add some homemade bread for a comforting meal that is also nutritious. This recipe is great for increasing your intake of vegetables, since it contains seven different types. It’s also good for picky eaters.
Ingredients required
- Butternut Squash: This squash is so sweet and colorful that it makes this soup filling. Any squash will work.
- Carrots: This is a great way to add color and flavor. This meal is made budget-friendly by using supermarket carrots.
- Parsnips are a delicious, creamy root vegetable with a licorice-like flavor. Add to soups to make them hearty.
- Potato – It thickens the soup a bit and makes it creamy. The sweet Potato will give your soup a vibrant color.
- The base of the soup is onion. You can substitute it with shallots for a sweeter flavor or leeks.
- Garlic – Freshly crushed Garlic is the best. However, you can save time if you use ready-crushed Garlic.
- Celery is a great base for soups. It adds depth and flavor.
- Vegetable Stock – If you can, use homemade stock. If you don’t have homemade stock, buy the best-quality stock that you can. This soup is vegetarian because we used vegetable stock. Use a low-salt store if you are making it for children. For a richer taste, you can use chicken broth.
- Season salt and pepper generously.
- Single cream (optional). This is an optional ingredient that adds a nice creaminess to your finished vegetable soup. It is vegan and almost fat-free if you leave it out.
How to make vegetable soup in a slow cooker – Step by Step
- Add all the vegetables to your slow cooker, diced finely.
- Two: Pour the stock in and give it a good mix.
- Three: Cook at high heat for four hours.
- Four: Blend the soup with a stick blender until you reach your desired consistency.
If using, stir in some cream.
Variations
This slow-cooker vegetable soup can be easily adapted. This recipe was created from leftovers in my fridge, and my children would enjoy the ingredients I knew.
It was important to me that it be a golden color, not a green one. I knew it would be easier for my children to eat. Here are some other vegetables that would work well in this soup.
- Broccoli
- Bell pepper
- Cabbage
- Spinach
- Peas are a nice addition to blended soups for some texture.
- Green beans
- Sweet Potato
- Asparagus
- Butternut squash
- Courgette
Why not add curry powder or paste to the slow cooker soup to give it a little extra flavor? This would add a little spice. Just before serving, you could add some fresh herbs – parsley or basil are my favorites with soup.
You have several options to make this slow cooker vegetable soup more filling. Add a can of cooked lentils to give the soup a boost of protein or some chickpeas. You can add some pasta to make it more filling and child-friendly. You could use something like macaroni.
What to serve slow cooker vegetable soup
It’s nice to have a few slices of crusty buttered bread. This homemade vegetable soup was served with our slow cooker bread. Why not try something different? Serve with warm pita or our Homemade Flatbreads. Try our Garlic and rosemary Focaccia.
Soup with bread is a classic combination. Why not upgrade the humble bread and butter to crunchy croutons? Not just any croutons but cheesy and herby croutons. These croutons are easy to make and can be used to save stale bread.
Please take a few slices of bread, cut them into 1-inch cubes, and spread them on a baking sheet. Sprinkle with Parmesan or grated cheddar and sprinkle dried oregano. Drizzle olive oil over the bread cubes. Please place them in an oven preheated to 180degC/350degF/Gas 4 for about 8 minutes.
Stores
Store this slow cooker vegetable soup in the refrigerator for 3-4 days.
Freeze: To freeze the soup, you need to place it in a container with an airtight lid, but leave a space of approximately 1cm (0.50 inch). This soup will last in the freezer for about 2-3 months.
Thaw: Thaw in the refrigerator overnight before heating. You will need to use the whisk to stir liquids in the soup if you use cream gently. It is important to move the soup around because it contains dairy.
Reheat: Heat on the stovetop (oven) for about 5 minutes until heated through.
Ingredients
- # 700 g (5 cups) Butternut squash
- ▢ 2 (1 cup) Carrot
- ▢ Parsnips, 2 cups (2.33 cups).
- ▢ 1 (0.66 cups) Onion
- ▢ 1 (1 cup) Potato
- ▢ Celery, two ribs (0.7 cups), celery
- ▢ 2 Garlic clove
- ▢ Black pepper and sea salt in a pinch
- ▢ 1 litre (4.25 cups) Vegetable stock
- ▢ Single cream – optional
Instructions
- Add all the vegetables to your slow cooker, diced finely.
- Pour the stock in and give it a good shake.
- Cook on high for four hours.
- Blend the soup with a stick blender until you achieve your desired consistency.
- Add some single cream (optional).