Slow Cooker Vegetable Soup

A simple and versatile slow cooker vegetable soup, perfect for an easy lunch or supper. Make it ahead and enjoy a nutritious meal that can be refrigerated or frozen for later.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large non-stick frying pan and fry the onion, celery, and carrots for 4-5 minutes, stirring regularly until beginning to soften.

Step 2

Tip into a slow cooker and add the swede, potatoes, mixed herbs, stock, and turmeric if using. Season with lots of pepper and stir well.

Step 3

Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the vegetables are just tender.

Step 4

Take ladles of the soup and transfer to a large bowl. Using a stick blender, blitz to a puree then return to the slow cooker pot and mix thoroughly to thicken the soup.

Step 5

Stir in enough milk or water to reach the preferred consistency then cover and cook on High for a further 30 minutes.

Step 6

Season with salt and pepper and scatter over the parsley if using. Serve with warm crusty bread.