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.
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.
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.
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) slightly salted butter
- 1 onion chopped
- 4 cloves garlic finely chopped
- 1 pinch salt and black pepper to taste
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.
Fry gently until soft and translucent and just starting to brown.
Add to the slow cooker.
Blitz with a stick blender until smooth.
Season to taste with salt and black pepper.
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!
Tips and tricks for getting the best slow-cooker soup
What are the flavours can I add to my soup?
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?
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?
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?
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?
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.
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Slow Cooker Parsnip and Carrot Soup
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) slightly salted butter
- 1 onion chopped
- 4 cloves garlic finely chopped
- 1 pinch salt and black pepper to taste
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.
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Kate says
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.
Emily Leary says
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.
Klaire says
How long does this take in the slow cooker please?
Charlotte says
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.
Emily Leary says
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! :)
Gareth says
How about roasting the parsnips in a touch of honey first?
Emily Leary says
Sounds good - I was aiming to keep it simple with as few steps as possible, but I'm sure that would be tasty.
Gareth says
Can this be reheated?
Emily Leary says
I don't see why not as long as you get it piping hot.
Alex says
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!
Emily Leary says
Will do!
Emma @emvanstone says
oh thats looks and sounds lovely!