Thai Slow Cooker Winter Vegetable Soup
"I usually make this Thai-inspired soup in the slow cooker, but you can make it on the stove as well. It's a delicious alternative to normal winter veggie soups. You can serve it to a family with thick consistency as a meal along with naan bread or crusty loaf (my kids ages 2-11 love it!) or serve it to grown-up friends along with a glass of wine! I think it's a very versatile and delicious dish."
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Ingredients6 h 30 m servings 468
Original recipe yields 6 servings
- Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.
- Cook on Low for 6 to 7 hours.
- Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.
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- Cook's Notes:
- You can add cooked prawns or leftover roast chicken or beef to the soup as well. Just add and warm through. I like to add a package of pre-cooked basmati rice, but this is optional. If you'd like to try this, warm the rice in the microwave and stir into the soup. Noodles work as well.
- The soup tastes just as good without the chile or the lemongrass if your kids don't like these flavors. You could always add the chile later on once the children have had their portion.
- This dish can be frozen, but do so before adding the cooked prawns or leftover roast meat.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 468 calories; 14.7 81.1 8.6 0 322 Full nutrition
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