Slow Cooker Smooth Winter Vegetable Soup
Make use of all those tasty winter vegetables with our winter vegetable soup recipe for your slow cooker. The only cooking in this recipe is done in the slow cooker making it easy to prepare. Serve as chunky soup or blend for a smooth soup.
2 medium onions
2 medium carrots
1 medium parsnip
1 large potato
2 sticks celery
75 grams pearl barley
1½ litres vegetable stock (3 cubes in hot water)
1½ level tablespoons English mustard
3 tablespoons tomato puree (paste)
3 teaspoons dried herbs (such as sage, parsley, oregano, rosemary)
¼ teaspoon ground cumin
1 tablespoon plain flour
Salt and pepper to taste
Winter Vegetable Soup Ingredients
Chop the onions finely. Chop the rest of the vegetables roughly into small cubes.
Set the slow cooker to medium.
Above are the prepared ingredients for a very tasty Winter Vegetable Soup. However, feel free to use whatever vegetables you have available as substitutes.
You will see from the picture in the Preparation section above, that swede, celery, leeks and other winter vegetables can be used as substitutes. The potato is important however. Together with the pearl barley and flour it thickens the soup.
Add all the ingredients to the slow cooker except for 500 ml of stock and the flour.
Slowly pour the flour into the 500ml of stock stirring constantly. Keep stirring for a minute or so. Some of the flour will be mixed in and some will form lumps, that's not a problem. Pour the stock and flour mixture into the slow cooker and mix everything well.STEP 2
Place the lid on and cook for one hour (at the preheated medium heat). Then turn the heat to low and cook for a further six to eight hours
Serve with chunky bread for a main meal. A smooth soup also tastes good, simply mix the cooked soup in an electric blender for 30 seconds.STEP 3
Winter Vegetable Soup freezes very well, smooth or chunky. Simply spoon the soup into individual containers, let them cool, cover and then place in the freezer.