Slow Cooker Root Vegetable Soup
Prep Time
Serves
Cooking Mode
2 sweet potato, peeled and chopped
2 carrots, sliced
2 parsnips, sliced
2 ½ rutabaga, peeled and chopped
1 ½ onion, peeled and chopped
4 garlic, peeled and crushed
¼ salt, pepper and paprika
1 Chicken Broth 35% less Sodium
1 Balsamic and Black Pepper Croutons
¼ fresh Chives, finely sliced
2 sweet potato, peeled and chopped
2 carrots, sliced
2 parsnips, sliced
2 ½ rutabaga, peeled and chopped
1 ½ onion, peeled and chopped
4 garlic, peeled and crushed
¼ salt, pepper and paprika
1 Chicken Broth 35% less Sodium
1 Balsamic and Black Pepper Croutons
¼ fresh Chives, finely sliced
Directions
1Pre-heat your slow cooker on low. Prepare all the vegetables and combine in the slow cooker with the garlic, spices and broth. Add enough water to cover the vegetables, about 1 to 2 cups. Mix well, cover and cook until vegetables are tender, 7 to 8 hours.
2Once ready, puree the soup using an immersion or countertop blender until smooth. Serve hot garnished with the croutons and chives.
Disclaimer
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Personal Note
Personal Note
