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    Home ยป Soups

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    Slow cooker parsnip and carrot soup recipe

    Jump to Recipe

    This slow cooker parsnip and carrot soup is deliciously satisfying and wonderfully healthy. It's a perfect combination of earthy parsnips, sweet carrots and a kick of garlic.

    Two bowls of carrot and parsnip soup on a blue background. At the side there are two slices of bread, a parsnip some garlic and some carrots.

    You can't beat this carrot and parsnip slow-cooked soup! All the cooking liquor stays in the soup, so you don't lose any of the goodness.

    It's a lovely combination of earthy parsnips, sweet carrots and a garlic kick.

    Close up of carrot and parsnip soup in a black and white decorative bowl.

    After a week of cakes, biscuits and treats galore, I've been craving something wholesome, and this is where the slow cooker really comes into its own, I think.

    I find that first thing in the morning, before my will power has been eroded by the stress of the day is the perfect time to load a few good veg into the cooker. Then, when evening meal time comes around, instead of reaching for a quick and unhealthy option, our home is filled with the smell of a lovely slow-cooked meal, and it's easy to make the healthy choice.

    Two bowls of carrot and parsnip soup. A hand holding a spoon is going into one of the bowls. The sides are decorated with ingredients used in the carrot and parsnip soup recipe.

    Here's how to make enough carrot and parsnip slow-cooked soup to feed four - it's naturally low in fat, and we enjoyed ours with chunky, well-buttered granary bread.

    Ingredients

    • 750 g (1.6 lb) parsnips peeled and roughly chopped
    • 900 g (2 lb) carrots peeled and roughly chopped
    • 1 vegetable stock (bouillon) cube gluten free if required
    • 1 tbsp vegetable oil (canola oil)
    • 30 g (2 tbsp) salted butter
    • 1 onion chopped
    • 4 cloves garlic finely chopped
    • 1 pinch salt and black pepper to taste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Slow cooker
    • Nonstick frying pan
    • Wooden spoon
    • Chopping board
    • Stick blender

    Instructions

    Put the parsnip and carrot into the slow cooker.

    Bowls and pans filled with the ingredients needed to make a delicious carrot and parsnip soup.
    Adding the carrots into the pan which has already been filled with parsnips.

    Add the stock cube and a litre of boiling water.

    Adding water and a stock cube to the pan filled with the ingredients required for carrot and parsnip soup.

    Mix.

    Carrots, parsnips, water and a stock cube mixed together in a pan. At the side of the pan there's bowls of different ingredients required.

    Place the lid on the slow cooker and cook on low for 6-8 hours.

    Placing the lid on top of the pan filled with the ingredients required for parsnip and carrot soup.
    Carrots and parsnips after being slow cooked for between 6 and 8 hours.

    Heat the oil and butter in a small frying pan over a medium heat.

    A pan with some oil after being cooked on medium heat for a couple of minutes.

    Add the onion and garlic.

    Chopped onions and garlic being added to the pan on a medium heat.

    Fry gently until soft and translucent and just starting to brown.

    Chopped onions and garlic having been cooked on medium heat in a pan until they reach a golden brown color.

    Add to the slow cooker.

    Adding the fried onions and garlic to the pan of slow cooked parsnips and carrots.

    Blitz with a stick blender until smooth.

    The carrot and parsnip soup ingredients having been blitzed with a blender inside the pan.

    Season to taste with salt and black pepper.

    Pan of carrot and parsnip soup with added seasoning. At the side of there's a number of bowls filled with the soups ingredients.

    If you find the soup is too thick for your liking, at this stage, you can stir in more boiling water little by little to thin the soup to your preference.

    Serve hot and enjoy!

    Bowl of carrot and parsnip soup in a decorative plate on a blue background. There's an additional bowl of the soup in the background alongside a garlic bulb and a parsnip.

    Tips and tricks for getting the best slow-cooker soup

    Close up of a spoon in a bowl of carrot and parsnip soup.

    What are the flavours can I add to my soup?

    Two bowls of slow cooked carrot and parsnip soup. At the top there's some text describing the image for Pinterest.

    The great thing about slow cooking is how much of the flavour gets locked in, so even quite simple soups will taste absolutely delicious.

    If you want to keep this soup nice and hearty then autumn and winter veg will work best, so if you have any Brussels sprouts, leeks, swede, celeriac or asparagus around then use it!

    For more texture beans work well so try blitzing then adding cannelloni, kidney beans or chickpeas and returning to the slow cooker on high for 15 minutes.

    Spices like turmeric, cumin and curry powder would be very tasty and fresh herbs like parsley and sage would be a nice, subtle addition.

    If you're stuck for inspiration take the lid off your soup, inhale, then go to your spice rack and see what spices smell good to you right now.

    What could I have with my soup?

    Close up of a bowl of slow cooked carrot and parsnip soup. At the top there's some text describing the image for Pinterest.

    I like my soup simply with a little crusty bread so why not try these super quick soda bread rolls that don't require any rise time.

    How should I store leftover soup?

    You can refrigerate soup, just make sure that you get it down to room temperature and into the fridge as quickly as you can and store in an airtight container.

    To reheat you can either use a microwave by simply placing the soup in a microwave-safe bowl with a lid. Or you can put it in a saucepan and heat over medium heat, remembering to stir often so nothing sticks to the bottom of the pan.

    Can you freeze soup?

    Two decorative bowls filled with carrot and parsnip soup on a blue background. At the top left of the image there's some text describing the image for Pinterest.

    Soup generally freezers quite well although thick chunky soups might take a bit of a hit when it comes to the texture. Store the soup in an airtight container or zip-lock bag. If you have a lot of leftover soup then use several containers or bags which will allow you to take out only what you need.

    To cook from frozen it's easiest to use a microwave, or you can defrost the soup by leaving it in the fridge overnight.

    Can it be prepared ahead of time?

    The image is split into three smaller images. One shows a close up of the carrot and parsnip soup finished in a decorative bowl, another shows the slow cooker and the slow cooker lid, and another shows the pan of ingredients required to make carrot and parsnip soup.

    You can certainly prepare all the vegetables the day before and store them in a ziplock bag in the fridge. As this is a slow cooker recipe you can also keep the soup hot and ready to serve for longer than usual.

    Is this soup recipe vegan?

    Close up image of a spoon in a bowl of slow cooked carrot and parsnip soup.

    Yes this recipe is totally vegan, just make sure not to use butter for the fat and that your stock cube doesn't contain any animal products.

    Print this recipe for later

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    4.8 from 9 votes

    Slow Cooker Parsnip and Carrot Soup Recipe

    This slow cooker parsnip and carrot soup is deliciously satisfying and wonderfully healthy. It's a perfect combination of earthy parsnips, sweet carrots and a kick of garlic.
    Prep Time10 minutes mins
    Cook Time6 hours hrs 5 minutes mins
    Total Time6 hours hrs 15 minutes mins
    Course: Soups
    Cuisine: British
    Diet: Gluten Free, Vegetarian
    Servings: 6 bowls
    Author: Emily Leary

    Ingredients

    • 750 g (1.6 lb) parsnips peeled and roughly chopped
    • 900 g (2 lb) carrots peeled and roughly chopped
    • 1 vegetable stock (bouillon) cube gluten free if required
    • 1 tbsp vegetable oil (canola oil)
    • 30 g (2 tbsp) salted butter
    • 1 onion chopped
    • 4 cloves garlic finely chopped
    • 1 pinch salt and black pepper to taste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Slow cooker
    • Nonstick frying pan
    • Wooden spoon
    • Chopping board
    • Stick blender

    Instructions

    • Put the parsnip and carrot into the slow cooker.
    • Add the stock cube and a litre of boiling water. Mix.
    • Place the lid on the slow cooker and cook on low for 6-8 hours.
    • Heat the oil and butter in a small frying pan over a medium heat.
    • Add the onion and garlic and fry gently until soft and translucent and just starting to brown.
    • Add to the slow cooker then blitz with a stick blender until smooth.
    • If you find the soup is too thick for your liking, at this stage, you can stir in more boiling water little by little to thin the soup to your preference.
    • Season to taste with salt and black pepper, then serve hot.

    Video

    Notes

    I like my soup simply with a little crusty bread so why not try these super quick soda bread rolls that don't require any rise time.

    Nutrition

    Calories: 224.31kcal | Carbohydrates: 39.37g | Protein: 3.3g | Fat: 7.32g | Saturated Fat: 2.87g | Cholesterol: 10.75mg | Sodium: 272.57mg | Potassium: 983.54mg | Fiber: 10.68g | Sugar: 13.96g | Vitamin A: 25183.95IU | Vitamin C: 32.08mg | Calcium: 102.34mg | Iron: 1.26mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this slow cooker carrot and parsnip soup recipe

    Hand holding a spoon going into a bowl of slow cooked carrot and parsnip soup.

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    Comments

      4.78 from 9 votes (8 ratings without comment)

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    1. Kate says

      November 23, 2022 at 10:45 am

      5 stars
      Hi - Great easy recipe. Can I add honey to the slow cooker and if so should I do this at the beginning of cooking time, or add it later on. How much/what type of honey would you suggest for 6 bowls.

      Reply
      • Emily Leary says

        December 01, 2022 at 10:55 am

        You can add final seasonings at the very end, so if you want a dash of sweetness from honey, I would add that at the end. Add 1/4 tsp at a time, stir well and taste.

        Reply
    2. Klaire says

      November 27, 2017 at 6:04 pm

      How long does this take in the slow cooker please?

      Reply
    3. Charlotte says

      April 20, 2016 at 11:30 am

      Out of interest: why are the onions and garlic added at the end of the cooking process rather than the start?
      I have a new slow cooker so am trying to work out how best to use it.

      Reply
      • Emily Leary says

        April 20, 2016 at 10:07 pm

        Doing it at the start should work absolutely fine too. I just do it at the end so that I don't have to do any real cooking in the morning, but it's up to you! :)

        Reply
    4. Gareth says

      January 22, 2015 at 9:51 pm

      How about roasting the parsnips in a touch of honey first?

      Reply
      • Emily Leary says

        January 22, 2015 at 10:02 pm

        Sounds good - I was aiming to keep it simple with as few steps as possible, but I'm sure that would be tasty.

        Reply
    5. Gareth says

      January 22, 2015 at 9:33 pm

      Can this be reheated?

      Reply
      • Emily Leary says

        January 22, 2015 at 10:01 pm

        I don't see why not as long as you get it piping hot.

        Reply
    6. Alex says

      July 31, 2014 at 8:02 pm

      Hi Emily, would you like to post recipes on my blog sometimes? I run a pressure cooker blog with a few other chefs and we'd like to find simple recipes that anyone can make. Our blog focuses on using pressure cookers, but we like talking about slow cooking methods too. Let me know if you're interested. Come stop by the site and leave us a comment!

      Reply
      • Emily Leary says

        January 22, 2015 at 9:35 pm

        Will do!

        Reply
    7. Emma @emvanstone says

      December 30, 2012 at 7:40 pm

      oh thats looks and sounds lovely!

      Reply

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