If you’re on the lookout for an AMAZING slow cooker vegetable soup recipe, you’re definitely in the right place! Packed full of healthy, hearty goodness – this easy vegetable soup recipe is a perfect lazy meal, fabulous fridge clearer, freezer stocker and belly filler! Just like my easy honey carrot soup recipe, this dish is not only healthy but it’s also really easy to prepare and tastes absolutely delicious. I’m not sure what else you could want from a slow cooker vegetable soup recipe?!
Well, just about anything to be honest! This particular recipe works really well with hard Winter vegetables that take a long time to cook. i.e. turnips, parsnips, potatoes, pumpkin etc. You could add 2-3 tsp of spices for a tasty twist. Try using cumin, turmeric, paprika or nutmeg. Got some spare herbs or want to add more of your favourite flavours? You could throw in a couple of rosemary/thyme sprigs, a few sage leaves or whatever other herb you’d like to incorporate. Just remember to fish out non edibles (twigs, bay leaves etc) before you blend it. My Mum once made a pumpkin soup and forgot to remove the largest cinnamon stick EVER before she blended it. The results were… interesting haha!
You can absolutely use whatever leftover vegetables you have from the previous week or, if you’ve got green fingers, whatever you’ve pulled out of the garden. Simply switch out the vegetables (carrots, butternut squash, onion and garlic) for approx 800g-1kg of alternative vegetables. This is also a great way to keep things seasonal. You may need to add a little more vegetable stock dependent on your choices but the final thickness of soup is definitely a personal preference anyway. I like mine halfway between thick and watery – talk about picky! If you choose softer vegetables, cook them on low for 6-8 hours and if you choose hard vegetables, cook on high for 6-8 hours. You could even try roasting the ingredients just like in my balsamic roasted red pepper and tomato soup recipe for natural added sweetness.
This soup is perfect for stocking up your freezer. Just divide it between freezer bags (I like to use ‘pour and store’) in portions and allow to cool completely. Once cool, freeze and use within 2 months. To defrost, simply remove from the freezer, place into the fridge and allow to defrost thoroughly. The length of time it takes to defrost will depend entirely on the portion sizes you froze it in. I usually set a reminder on my phone for the night before to take it out the freezer. That way I know it will definitely be ready to use the following day. Reheat your soup in a saucepan over a medium heat until piping hot. Once it’s defrosted, make sure you use it within 24 hours.
Here’s what you will need to serve 4
First the boring bit. Let’s prepare all that veg! Peel and roughly chop the carrots (3 x medium), onion (1 x 8cm Ø) and garlic cloves (3 large).
To prepare the butternut squash (780g | 1 lb 11 oz), chop off the top and bottom then, at the point where the fat bottom and thin neck meet, slice to make two pieces . Now, using a good sharp knife, carefully cut off all the skin making sure to also remove the green ‘lines’ as these are fibrous and not tasty. When you’ve done that, cut each piece in half again and scoop out the seeds and the membrane. Now all that’s left to do is chop it roughly the same size as the carrots.
Place the chopped carrot, onion, garlic, butternut squash and bay leaves into your slow cooker. Season generously with salt and pepper.
If you’re using vegetable stock cubes or stock pots, make up 1 litre (4 Cups) according to the packet instructions. Then pour it into the slow cooker.
Pop the lid on and cook on high for 6-8 hours until the vegetables are nice and soft.
Don’t be too worried if it looks a little dry when you take the lid off. I promise, once you give it a good stir – you’ll realise there’s still lots of liquid in there!
See! Absolutely fine. Now fish out those bay leaves (because we can’t eat those) and puree your soup. I like to use a stick blender as you can do it right there in the slow cooker which doesn’t make any extra pots to wash! You can absolutely use a food processor instead though.
When your soup is nice and smooth, give it a taste and season with more salt & pepper if you think it needs it. Now you can either serve it straight away or you can freeze for a later date using the instructions explained earlier on in this post. It’s entirely up to you!
This recipe really is great. I know I say that about all my recipes but I really do LOVE this one! Not only is it super healthy but it’s a great way to get vegetables into kids too. Let’s face it, that’s never easy! That being said, I’ve always been notoriously fussy with my food and it’s a great way to get good food into me too. I particularly like taking a flask of hot soup into work for my lunch when it get’s really cold. It’s CRAZY satisfying!
Have you made this slow cooker vegetable soup? Get in touch! I LOVE it when you share your pics and thoughts with me. Leave a comment on this post or tag me on any social media.
Still struggling to chop that butternut squash? Here’s a great guide on how to prepare butternut squash.
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Packed full of healthy ingredients, this easy and delicious soup will become a firm family favourite!
Peel and chop the carrots, onion, garlic cloves and butternut squash.
Place the chopped vegetables into the slow cooker with the bay leaves and season well with salt and pepper.
Pour in the vegetable stock and cover with the lid. Cook on high for 6-8 hours until the vegetables are very soft.
Remove the bay leaves then blitz with a stick blender (or in a processor) until smooth.
Serve immediately or freeze for another day.
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