Slow Cooker Saint Nicholas Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
I adapted this Saint Nicholas Soup, a simple pureed root vegetable soup, from the delightful 12 Months of Monastery Soups, for the slow cooker
  • 1 large onion, chopped
  • 1 large turnip, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 4 potatoes, peeled and chopped
  • half a medium green cabbage, cored and shredded
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon fresh ground black pepper
  • 8 cups water
  • ½ cup cream
  • croutons, for serving, if desired
  • ⅓ cup, minced fresh dill, or parsley if desired
  1. I used my 6-Quart slow cooker.
  2. Add the vegetables, salt, bay leaves, thyme, pepper and water to your slow cooker.
  3. Cover and cook on LOW for 6 to 8 hours or until the vegetables are very tender.
  4. Turn your slow cooker to warm.
  5. With an immersion blender, carefully puree the soup to the desired consistency, as coarse or smooth as you like (You can also do this in a blender or food processor, in batches).
  6. Stir in the cream and adjust the seasonings to taste.
  7. Ladle the hot soup into serving bowls and add a few herbed croutons and sprinkling of chopped fresh dill or parsley, if desired.
Martha's Notes
Nutrition Estimates Per Serving (1-1/2 cups): 116 calories, 1.1 g fat, 24.9 g carbs, 4.9 g fiber, 2.9 g protein and 3 Points Plus
Recipe by Simple Nourished Living at