Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.