Slow Cooker Root Veggie Winter Soup

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

• Preparation Time: 25 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 25 mins
• Calories: 134 Calories

Ingredients

• 1 ¼ cups water
• 1 teaspoon dried tarragon
• 1 green onion, chopped
• ground white pepper to taste
• ¼ teaspoon coriander seeds
• 1 pound parsnips, peeled and sliced
• 1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
• 1 (10 ounce) can low-sodium chicken broth
• 1 teaspoon caraway seeds, divided
• ¼ teaspoon dried cilantro, or more to taste
• 1 ½ pounds colored carrots, peeled and sliced
• 1 large rutabaga, peeled and cubed
• 1 large white onion, cut into large wedges

Recipe Instructions

Step 1

Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.

Step 2

Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.

Step 3

Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.

Step 4

Season with white pepper; garnish with green onion.