Description

A creamy, comforting slow cooker vegetable soup made with carrots, parsnips, leeks, and light cream. Rich in flavor, easy to prep, and perfect for cozy fall or winter meals.

Ingredients

1 medium onion, peeled and chopped

1 ½ cups chopped celery

2 cups chopped carrots

3 ½ cups chopped parsnips

3 medium leeks, cleaned and sliced

2 vegetable bouillon cubes

2 ½ cups water

Sea salt and ground black pepper, to taste

⅔ cup light cream (or half-and-half)

1 tablespoon chopped fresh parsley

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Instructions

1. Place the onion, celery, carrots, parsnips, leeks, bouillon cubes, and water into your slow cooker. Season lightly with salt and pepper.

2. Cover and cook on high for 4–6 hours or low for 8–10 hours, until all vegetables are soft.

3. Once cooked, remove a couple of ladles of vegetables and set them aside.

4. Add the cream and parsley to the remaining soup, then blend until smooth using a handheld blender or countertop blender.

5. Return the reserved vegetables to the soup for texture. Adjust seasoning to taste and serve warm.

Notes

For a vegan version, use plant-based cream and vegan bouillon cubes. This soup can be frozen without cream and blended upon reheating for best texture.

Prep Time: 5 minutes
Cook Time: 4 hours
Category: Soups
Method: Slow Cooker
Cuisine: American