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Prep Time
20 min
Total Time
480
Serves
Serves 8

Ingredients

2
sweet potato, peeled and chopped
500
2
carrots, sliced
500
2
parsnips, sliced
500
2 1/2
rutabaga, peeled and chopped
625
1 1/2
onion, peeled and chopped
375
4
garlic, peeled and crushed
0
1/4
salt, pepper and paprika
1
1
Chicken Broth 35% less Sodium
900
1
Balsamic and Black Pepper Croutons
250
1/4
fresh Chives, finely sliced
60

Method

Step 1
Pre-heat your slow cooker on low. Prepare all the vegetables and combine in the slow cooker with the garlic, spices and broth. Add enough water to cover the vegetables, about 1 to 2 cups. Mix well, cover and cook until vegetables are tender, 7 to 8 hours.
Step 2
Once ready, puree the soup using an immersion or countertop blender until smooth. Serve hot garnished with the croutons and chives.
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Nutritional Facts Per Serving

Calories:
120
Fat:
0 g
Saturated Fat:
0 g
Carbs:
26 g
Fibre:
5 g
Sugar:
0 g
Cholesterol:
0 mg
Protein:
4 g
Sodium:
420 mg
Potassium:
0