Crockpot Harvest Vegetable Soup
This Crockpot Harvest Vegetable Soup is a slow-simmered dish that combines root vegetables like carrots, sweet potatoes, and butternut squash with hearty greens. The extended cooking process breaks down the ingredients to create a thick, flavorful, and earthy soup with a homely, comforting appearance. The final dish showcases vibrant orange, green, and brown hues with a savory aroma.
Equipment
- Crockpot
- Chef's knife
- Cutting Board
- Ladle
Ingredients
- 2 large carrots peeled and chopped
- 2 large sweet potatoes peeled and diced
- 1 medium butternut squash peeled, seeded, and cubed
- 3 cups vegetable broth
- 2 cups chopped hearty greens kale or collard greens
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
Instructions
- Begin by prepping the vegetables: peel and chop the carrots, dice the sweet potatoes, and peel and cube the butternut squash. Set them aside.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, filling the kitchen with a warm aroma.
- Transfer the sautéed garlic and oil to the slow cooker. Add the chopped vegetables along with the vegetable broth, salt, and black pepper.
- Set the crockpot to low and cook for 4 hours, or until the vegetables are tender and soft, filling your home with a savory smell.
- Once cooked, open the lid and stir the soup to combine the flavors evenly. Use a ladle to check the consistency and ensure all ingredients are soft and well-blended.
- Add the chopped greens directly into the hot soup, stirring gently to wilt them into the broth. Cover and cook for an additional 10 minutes until the greens are tender and vibrant.
- Taste the soup and adjust seasoning if needed, adding more salt or pepper as desired.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of herbs if preferred, showcasing its warm, hearty appearance with colorful vegetables and wilted greens.
