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5 from 1 vote

Healthy slow cooker parsnip and carrot soup

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 mins
Cook Time6 hrs 5 mins
Total Time6 hrs 15 mins
Course: Soups
Cuisine: British
Keyword: carrot soup, healthy soup, parsnip soup, slow cooked soup, slow cooker carrot and parsnip soup, slow cooker carrot soup, slow cooker parsnip soup, slow cooker recipe, slow cooker soup, vegetarian soup
Servings: 6 bowls
Calories: 224.31kcal
Author: Emily Leary



  • 750 g parsnips peeled and roughly chopped
  • 900 g carrots peeled and roughly chopped
  • 1 vegetable stock cube
  • 1 tbsp oil
  • 30 g butter
  • 1 onion chopped
  • 4 cloves garlic finely chopped
  • 1 pinch salt and black pepper to taste


  • 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.



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.


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