Creamy Slow Cooker Root Vegetable Soup

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🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

• 2 bags (20 ounces each) Great Value Frozen Root Blend
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• 1 teaspoon dried thyme
• ½ teaspoon rubbed sage
• ¼ teaspoon black pepper
• A small pinch of ground nutmeg
• ½ to ¾ cup Carnation Fat Free Evaporated Milk
• 1–2 teaspoons lemon juice, to taste
• Optional: chopped chives or parsley for serving

Directions

1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

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Helene 😊
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