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Weight Watchers Recipe of the Day: Slow Cooker Saint Nicholas Soup
Have you recovered yesterday’s festivities? Are you feeling as full as I am?
If you are, I’ve got the perfect antidote: Slow Cooker Saint Nicholas Soup, a simple pureed winter root vegetable soup.
I don’t know about you, but my body is always relieved when I serve it soup after several days of indulging in too much heavy, rich food.
Recipe Notes
I adapted the recipe for this Saint Nicholas Soup from Twelve Months of Monastery Soups (affiliate link), a delightful collection of simple soups (mostly vegetarian) organized by month.
Saint Nicholas Soup seemed the natural choice for the day after Christmas. I have this vision of Mrs. Claus serving it to Santa as he recovers from his long sleigh ride and Christmas cookie binge 🙂
The original recipe called for no seasoning beyond salt, so I took the liberty of adding a couple of bay leaves and bit of dried thyme.
And because I didn’t sauté the vegetables in butter before tossing them into the crock pot, I added a little cream at the end.
I thought this soup was a little bland, but Rod really loved it. It’s amazing how different everyone’s sense of taste is.
The croutons add a nice contrast.
How Many Calories and WW Points in Slow Cooker Vegetarian Saint Nicholas Soup?
Warm and satisfying, without being heavy, each generous 1-1/2 cup serving has just 116 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made this low fat Saint Nicholas Pureed Vegetable Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Saint Nicholas Soup Recipe
Equipment
Ingredients
- 1 large onion, chopped
- 1 large turnip, peeled and chopped
- 4 medium carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1/2 medium green cabbage, cored and shredded
- 1 tablespoon salt
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh ground black pepper
- 8 cups water
- 1/2 cup cream
- croutons for serving, if desired
- 1/3 cup minced fresh dill, or parsley if desired
Instructions
- Ideal slow cooker size: 6-Quart.
- Add the vegetables, salt, bay leaves, thyme, pepper and water to your slow cooker.
- Cover and cook on LOW for 6 to 8 hours, or until the vegetables are very tender.
- Turn your slow cooker to warm.
- With an immersion blender (affiliate link), carefully puree the soup to the desired consistency, as coarse or smooth as you like (You can also do this in a blender (affiliate link) or food processor (affiliate link), in batches).
- Stir in the cream and adjust the seasonings to taste.
- Ladle the hot soup into serving bowls and add a few herbed croutons and sprinkling of chopped fresh dill or parsley, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Twelve Months of Monastery Soups (affiliate link) by Victor D’Avila-Latourrette.
