Slow Cooker Vegetable Soup

Soup has got to be one of the easiest, yet most overlooked dishes you can create in a slow cooker. Combine its simplicity and convenience with the ability to use up leftovers, and you’ve got the perfect meal. Soups are incredibly versatile; they can act as a great appetizer or, when paired with some delicious, fresh crusty bread rolls, be the star of the show. This slow cooker vegetable soup is the ideal recipe to make use of the leftover veggies from your Sunday roast or just the odds and ends hiding in the back of your fridge. The beauty of this dish is its flexibility – anything goes! Just throw everything into the slow cooker with some vegetable stock and let it work its magic. I’ve shared the ingredients I used, but honestly, most vegetables will work with this recipe, making it as adaptable as you need it to be.

Now, imagine coming home on a chilly day to the comforting aroma of simmering vegetables filling your kitchen. The slow cooker has been quietly working away, transforming simple ingredients into a hearty, nourishing soup. Each spoonful brings a delightful mix of flavours and textures, with the added bonus of knowing that you’ve put your leftover vegetables to good use. The combination of fresh, wholesome ingredients makes this soup not only a nutritious option but also an economical one for any meal.

This soup is an ideal way to make your leftovers stretch further, and you can get as creative as you like with the vegetables you add. I’d love to hear about the unique ingredients you include in your slow-cooked leftover veggie soup – be sure to tag us in your social media!

PREP 5 minutes

COOK 4 hours on low

KIT you will need a slow cooker and a blender.

Ingredients for slow cooker vegetable soup

1 carrot, chopped

1 onion, peeled and chopped

1/2 cabbage, chopped

3-4 tablespoons of peas

1 stick of celery, chopped

A can of butter beans

1 tablespoon of green pesto

4 stalks of broccoli

1 and a half pints of vegetable stock

Seasoning

Chunky brown bread and butter to serve

Method

There’s nothing quite like a warming bowl of homemade vegetable soup, especially when it’s been slowly simmering and developing flavour all day. This slow cooker vegetable soup is the ultimate comfort food. So wholesome, hearty, and full of nourishing ingredients. And the best part? It’s incredibly easy to prepare and mostly hands-off, making it ideal for busy weekdays or lazy weekends.

Start by roughly chopping your carrot, onion, celery, and any other vegetables you’re using. So potatoes, courgettes, parsnips, or leeks work beautifully here. Add all the chopped vegetables directly into your slow cooker. Pour in your vegetable stock, enough to fully cover the veg, and give everything a good mix.

Set your slow cooker to low and let it cook gently for about 3 hours. So allowing the vegetables to soften and the flavours to meld together.

After 3 hours, stir the soup well, then add a tin of drained butter beans along with a splash of water to loosen it up if needed. The butter beans add creaminess and protein, making the soup extra satisfying. Leave to cook on low for another hour.

Once the soup is ready, carefully remove about half of it and blend until smooth using a stick blender or regular blender. Pour the blended portion back into the slow cooker. This helps thicken the soup while still keeping some lovely chunky texture.

Just before serving, stir in a generous spoonful of pesto for a rich, herby finish. The pesto brings everything together and adds an irresistible depth of flavour.

Then serve piping hot with warm, buttered air fryer bread rolls or crispy air fryer bacon toasties for the ultimate cosy meal. It’s a simple, wholesome dish that feels like a hug in a bowl.

Tips for Air Fryer Vegetable Soup

1. Roast your veg first
The air fryer is perfect for roasting veggies quickly while intensifying their flavour. Chop your vegetables into evenly sized chunks like carrots, onions, courgettes, tomatoes, peppers, or sweet potatoes. And then roast at 180°C (356°F) for 10 to 15 minutes until lightly browned.

2. Toss in oil and seasoning
Before roasting, toss your chopped veg in a little olive oil, salt, pepper, and optional extras like garlic powder, smoked paprika, or dried herbs. This step adds rich flavour right from the start.

3. Use a mix of textures
Combine root vegetables for body and sweetness (like carrots and parsnips) with lighter veg (like courgette or tomato) to balance it out. Adding a tin of drained chickpeas or white beans also boosts texture and protein.

4. Transfer to a pan or slow cooker
Once roasted, move your vegetables into a saucepan or slow cooker and add stock. Simmer for 10 to 20 minutes to let everything blend together. For an ultra-smooth finish, use a stick blender to blitz until creamy.

5. Add greens last
If you’re adding spinach, kale or fresh herbs, stir them in during the final few minutes of simmering so they stay vibrant and don’t overcook.

6. Finish with flavour
Before serving, taste and adjust the seasoning. A splash of lemon juice, a drizzle of cream, or a sprinkle of grated cheese can take it to the next level.

7. Batch and freeze
Air fryer vegetable soup is perfect for meal prep. Store portions in airtight containers in the fridge for 3 to 4 days or freeze for up to 3 months.

If you want a comforting, homemade soup in under 30 minutes then your air fryer makes it easy!