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Crockpot Harvest Vegetable Soup

This slow cooker soup combines seasonal root vegetables, garlic, cinnamon, and broth to create a velvety, hearty dish. The vegetables are cooked until tender and blended into a smooth, flavorful soup with a comforting appearance. It highlights simple preparation with hands-off cooking, resulting in a rich, nourishing final texture.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes) peeled and chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper season to preference

Equipment

  • Slow Cooker
  • Sharp knife

Method
 

  1. Add chopped root vegetables to the slow cooker, along with minced garlic and a sprinkle of cinnamon.
  2. Pour in the vegetable broth and drizzle with olive oil, then season with salt and pepper.
  3. Cover the slow cooker and cook on low for about 6 hours, until the vegetables are very tender and fragrant.
  4. Carefully transfer the cooked vegetables and broth to a blender or use an immersion blender in the pot; blend until smooth and velvety.
  5. Pour the blended soup back into the slow cooker or a pot, taste and adjust seasoning with more salt and pepper if needed.
  6. Gently reheat if necessary, until steaming and warmed through, then ladle into bowls and serve hot.