Slow Cooker Ginger Turmeric Root Vegetable Soup Recipe
This hearty root vegetable soup is packed with immune-boosting ingredients like ginger and turmeric. All are Slow cooked to perfection for maximum flavor.
Servings: 6 servings
Calories: 297kcal
Equipment
- Knife and cutting board
- measuring cups and spoons
Ingredients
- 2 large carrots Large dice
- 2 large celery stalks Large dice
- 2 large parsnips Large dice
- 2 large turnips Large dice
- 1 large onion diced
- 1.5 lbs baby potatoes halved
- 4 cloves garlic minced
- ½ lemon juiced
- 1 tablespoon ginger grated
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 13.5 oz full fat coconut milk optional
Instructions
- to a greased slow cooker, add 2 large carrots, 2 large celery stalks, 2 large parsnips, 2 large turnips, 1 large onion, 1.5 lbs baby potatoes, 4 cloves garlic, ½ lemon, 1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon black pepper, and 6 cups vegetable broth
- stir to combine, cover and cook on low for 6-8 hours or high for 3-4 hours
- 15 minutes before serving, taste to see if more salt and or pepper is needed. If using, stir in 13.5 oz full fat coconut milk.
Video
Notes
Add additional salt, pepper and lemon juice to taste.
If you prefer a thicker soup, use an immersion blender to puree some of the vegetable.
See above information for serving and storing suggestions.
Nutrition
Calories: 297kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 468mg | Potassium: 1081mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4021IU | Vitamin C: 53mg | Calcium: 84mg | Iron: 4mg
