Some days I only have 10 minutes to start some in the slow cooker before I rush off to work. This is a soup that you can make no matter what veggies you have on hand. I also keep a few bags of frozen veggies that I can use in a pinch. After all a healthy soup is better than any take out you can find!
Make it Asian style with a little soy sauce and fresh grated ginger. You can even top off your creation with a little sesame oil before serving.
You can serve it as a chunky soup or purée if you want a creamy soup. Add in parsnips, potato, or cauliflower if you want to make it look like a cream soup with none of the fat or calories!
Slow Cooker Beyond Easy Veggie Soup ( gluten-free)
Prep time: 10 – 20 minutes depending on the veggies you choose
Cooking Time: 6 – 8 hours
- About 4 – 6 cups mixed veggies (can be fresh or frozen), chopped
- 1 clove garlic, minced
- 6 cups veggie broth or filtered water
- your favorite herbs and spices
- salt and pepper to taste
The night before: Wash and cut up any fresh veggies you are using.
In the morning: Put everything in the slow cooker and cook on low for 8 hours.
30 minutes before serving: Add green peas or other quick cooking veggies now. This is also the time to add any pre-cooked grains or pasta you may want to throw in.
This is a soup that can wear many hats. Season it to go with your main dish, add fresh herbs in the last 30 minutes, it’s the perfect blank canvas.
Try a few of these combos:
- sweet potato and ginger
- curried cauliflower carrot
- chunky Mexican chowder
- celery root and pear
- parsnip and apple
- and of course mixed veg soup with diced tomatoes