Winter Vegetable Soup with  Carrots and Parsnips

Winter Vegetable Soup with Carrots and Parsnips


Serves 6-8

Preparation: 15 minutes

Cooking: 6 to 8 hours (in slow cooker or crock pot)

  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 handful of broccoli or broccolini, halved
  • 2 shallots or onions, peeled and quartered
  • 1 cup of finely diced pumpkin
  • 1 cup finely diced kumara or potato
  • 1 fresh chilli, sliced (remove seeds) or 1 teaspoon of chilli powder
  • 1 tablespoon fresh ginger, finely chopped or 1 teaspoon of ginger powder
  • 2 cloves of garlic, crushed
  • 2 litres of vegetable stock.


Place all ingredients in a crockpot and cook on low for 6 to 8 hours.
Serve with fresh crusty bread.

Note: You can also cook this on the stove top, cook until vegetables are tender; approximately 40 minutes to 1 hour.

Recipe adapted from

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