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.
Slow Cooker St. Nicholas Soup 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 this Vegetarian Soup?
Warm and satisfying, without being heavy, each generous 1-½ cup serving has just 116 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Are You Ready To Slow Cook Yourself Slim?
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
- 1 large onion, chopped
- 1 large turnip, peeled and chopped
- 4 medium carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- ½ 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
- 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, 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).
- 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.
Source: Adapted from Twelve Months of Monastery Soups (affiliate link) by Victor D'Avila-Latourrette.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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