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Hearty Fall Harvest Soup

This slow-cooked soup combines root vegetables, apples, and herbs to create a comforting, earthy dish with a thick and smooth texture. The ingredients gently break down during cooking, resulting in a rustic but cohesive final appearance, perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chopped root vegetables (carrots, parsnips, turnips) peeled and cut into uniform pieces
  • 2 apples firm apples (like Fuji or Gala) cored and chopped
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground thyme
  • 0.5 teaspoon ground cinnamon
  • Salt and pepper to taste seasonings

Equipment

  • Slow cooker
  • Vegetable peeler

Method
 

  1. Place all the chopped root vegetables, apples, and diced onion into the slow cooker.
  2. Add the minced garlic, ground thyme, ground cinnamon, salt, and pepper over the ingredients in the slow cooker.
  3. Pour the vegetable broth over everything, ensuring the ingredients are mostly submerged.
  4. Cover the slow cooker and set it to low for 6 hours, or on high for about 3 hours, until the vegetables are tender and soft.
  5. Once cooked, use an immersion blender or transfer the soup in batches to a blender, blending until smooth and creamy. Be careful with the hot liquid!
  6. Pour the blended soup back into the slow cooker or a pot, and gently reheat for a few minutes until steaming hot.
  7. Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon if desired.
  8. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if you like.

Notes

For extra flavor, roast the vegetables slightly before adding to the slow cooker. This adds depth and a caramelized touch.