3 Healthy Fall Crockpot Soups: Comforting Recipes for Chilly Nights
As the days get shorter and the air gets crisper, it’s the perfect time to break out the crockpot for some nourishing, healthy soups. These easy-to-make fall soup recipes are loaded with seasonal vegetables and warm spices, ensuring a hearty meal that will keep you cozy on chilly nights. Let your crockpot do all the work and enjoy these flavorful soups perfect for the season!
1. Crockpot Harvest Vegetable Soup Recipe
Ingredients:
2 medium zucchini, diced
1 sweet potato, peeled and diced
2 carrots, sliced
2 celery stalks, diced
1 onion, diced
4 garlic cloves, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Directions:
1. Place zucchini, sweet potato, carrots, celery, onion, garlic, diced tomatoes, cannellini beans, vegetable broth, basil, oregano, and the bay leaf in the crockpot.
2. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender.
3. Remove the bay leaf before serving. Season with salt and pepper to taste.
4. Serve with crusty bread or over cooked quinoa for added texture.
Tips & Swaps:
Add more protein by stirring in cooked shredded chicken or turkey.
Swap cannellini beans for chickpeas or kidney beans for variety.
For extra greens, add spinach or kale during the last 30 minutes of cooking.
2. Crockpot Creamy Cauliflower & Leek Soup Recipe
Ingredients:
1 head cauliflower, cut into florets
2 large leeks, cleaned and sliced
1 potato, peeled and diced
1 onion, diced
4 garlic cloves, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or any plant-based milk)
1 tsp thyme
Salt and pepper to taste
Directions:
1. Place cauliflower, leeks, potato, onion, garlic, thyme, and vegetable broth in the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft.
3. Use an immersion blender to blend the soup until smooth. Stir in the almond milk and season with salt and pepper.
4. Let the soup simmer for an additional 15 minutes before serving.
Tips & Swaps:
For a richer flavor, use coconut milk instead of almond milk.
If you prefer a chunkier soup, only blend half of the mixture.
Add a sprinkle of nutritional yeast or parmesan for extra depth of flavor.
3. Crockpot Spiced Carrot & Lentil Soup Recipe
Ingredients:
4 large carrots, peeled and diced
1 cup red lentils, rinsed
1 onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
1. Add carrots, lentils, onion, garlic, cumin, coriander, turmeric, and vegetable broth to the crockpot.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils and carrots are soft.
3. Stir in the coconut milk and season with salt and pepper.
4. Garnish with fresh cilantro before serving.
Tips & Swaps:
For extra protein, add cooked chicken or turkey during the last hour of cooking.
Make it spicy by adding a pinch of red pepper flakes or cayenne pepper.
Substitute lentils with split peas for a different texture and flavor.
These healthy fall crockpot soups are perfect for when you want to enjoy a warm, hearty meal without spending hours in the kitchen.
From the robust flavors of the harvest vegetable soup to the creamy cauliflower and spiced carrot options, each recipe is packed with nutrients and easy to prepare.
Just toss your ingredients into the crockpot, let it simmer, and savor these comforting bowls of goodness all season long.
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