Slow cooker parsnip and carrot soup blends smooth from carrots, parsnips, potato, onion, garlic, thyme, and coriander in vegetable stock. No pre-cooking needed: everything goes straight in and cooks 4 hours on high or 7 to 8 hours on low. One blitz at the end, serves 6 at 168 calories a bowl.

The potatoes go in with the skin on rather than peeled, and that is the detail that makes the biggest difference. Their starch leaches into the broth during the long cook, thickening it without any added cream. The finished soup has body from the vegetables themselves, not from anything stirred in at the end.

The parsnips need to be completely soft before blending, because underdone fibre does not blitz out. Press a chunk against the side of the pot: if it mashes without resistance, the soup is ready. Blending too soon leaves threads through the finished bowl, so wait until the parsnips are fully cooked.

Slow Cooker Parsnip And Carrot Soup

Recipe by Shili MohamedCourse: SoupsCuisine: BritishDifficulty: Slow Cookr

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

300

kcal

Nine ingredients, one pot, no extra pans. The fresh coriander goes in after blending rather than cooking from the start, so it keeps its colour and brightness in the finished bowl.

Ingredients

• 700g carrots, peeled and roughly chopped

• 500g parsnips, peeled and roughly chopped

• 1 onion, roughly chopped

• 2 potatoes, roughly chopped (skin on)

• 4 garlic cloves, roughly chopped

• Thyme, to taste (see Notes)

• 1.2L vegetable stock

• 1 handful fresh coriander, roughly chopped

• Salt and pepper, to taste

• To serve (optional)

• Single cream

• Croutons

• Extra fresh herbs

Directions

• Add the carrots, parsnips, potato, onion, garlic, and thyme to the slow cooker. Pour in the stock, season with salt and pepper, and stir briefly.
• Cook on HIGH for 4 hours or LOW for 7–8 hours, until the parsnips and carrots are completely soft when pressed.
• Remove any thyme sprigs. Blitz the soup with a hand blender until completely smooth.
• Stir through the fresh coriander. Taste and adjust the seasoning.
• Ladle into bowls and top with a swirl of cream, croutons, or extra herbs if you like.

FAQs

Does the garlic cook through properly without sautéing first?

Four hours on high is long enough to fully cook garlic through, even when it goes in raw. The slow, moist heat converts its sharp compounds into milder, sweeter flavour over the cook time. If you want less garlic presence, crush the cloves rather than chopping them so they mellow further into the broth.

Can I use frozen vegetables instead of fresh?

Yes, frozen carrots and parsnips work in this soup, but add them straight from the freezer without thawing first. Thawing beforehand releases water that dilutes the broth and can make the finished soup thinner than intended. Reduce the stock by about 100ml if you are using frozen vegetables to account for the extra liquid they release.

Do I need to sauté the onion before adding it?

No sautéing needed here, which is the whole point of a slow cooker soup. The onion softens fully over the long cook time and blends into the finished broth without any caramelisation step. If you want a slightly sweeter base, cook the onion in a little oil for five minutes before adding it to the pot.

Can I add spices to change the flavour?

Cumin and coriander seeds, ground ginger, or a teaspoon of curry powder all work well in this base. Add whichever spice you choose at the start so it blooms in the liquid during the long cook. Ground ginger in particular brings warmth without heat, which works well against the natural sweetness of the parsnips.

What other slow cooker soups work well alongside this one?

This soup sits at the lighter end of slow cooker soups, so a different colour and base makes a good second bowl. A sweet potato and red pepper soup builds around smoky pepper and orange sweet potato, which contrasts the earthy parsnip here. Both run for 4 hours on high, so the slow cooker routine stays the same.