- Prep Time
- 20 mins
- Total Time
- 8 h
- Serves
- Serves 8
Ingredients
- 2
- sweet potato, peeled and chopped
- 500
- 2
- carrots, sliced
- 500
- 2
- parsnips, sliced
- 500
- 2 1/2
- rutabaga, peeled and chopped
- 625
- 1 1/2
- onion, peeled and chopped
- 375
- 4
- garlic, peeled and crushed
- 0
- 1/4
- salt, pepper and paprika
- 1
- 1
- Chicken Broth 35% less Sodium
- 900
- 1
- Balsamic and Black Pepper Croutons
- 250
- 1/4
- fresh Chives, finely sliced
- 60
Method
Step 1
Pre-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.
Step 2
Once ready, puree the soup using an immersion or countertop blender until smooth. Serve hot garnished with the croutons and chives.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 120
- Carbs:
- 26 g
- Fibre:
- 5 g
- Protein:
- 4 g
- Sodium:
- 420 mg
