Slow Cooker Saint Nicholas Soup Recipe
I adapted this Saint Nicholas Soup, a simple pureed root vegetable soup, from the delightful 12 Months of Monastery Soups, for the slow cooker.
Servings: 8
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, 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.
Notes
Serving size: 1-1/2 cups
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(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)
(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
Serving: 1-1/2 cups | Calories: 116kcal | Carbohydrates: 24.9g | Protein: 2.9g | Fat: 1.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 17mg | Sodium: 942mg | Potassium: 731mg | Fiber: 4.9g | Sugar: 6g | Vitamin A: 5379IU | Vitamin C: 50mg | Calcium: 77mg | Iron: 1mg