Slow Cooker Root Veggie Winter Soup
6 servings
Ingredients
1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
1 (10 ounce) can low-sodium chicken broth
1 1/4 cups water
1 teaspoon caraway seeds, divided
1/4 teaspoon dried cilantro, or more to taste
1 teaspoon dried tarragon
1/4 teaspoon coriander seeds
1 1/2 pounds colored carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 large rutabaga, peeled and cubed
1 large white onion, cut into large wedges
ground white pepper to taste
1 green onion, chopped
Instructions
Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
Season with white pepper; garnish with green onion.
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