Slow Cooker Fall Harvest Soup
This hearty soup combines spiced apples, roasted root vegetables, and warming cinnamon, cooked slowly to develop deep, comforting flavors. The ingredients soften into a thick, rustic dish with a welcoming aroma and a velvety texture, perfect for cozy autumn days.
Equipment
- Slow cooker
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon
Ingredients
- 3 cups chopped apples preferably sweet variety like Fuji or Honeycrisp
- 2 cups diced root vegetables such as carrots, parsnips, and sweet potatoes
- 1 Medium onion diced
- 2 teaspoons ground cinnamon
- 1 cup vegetable broth or chicken broth for richer flavor
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- Salt to taste Salt
- Black pepper to taste Black pepper
Instructions
- Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the diced onions and cook until they become translucent and fragrant, about 5 minutes.
- Add the diced root vegetables to the skillet and cook for another 5-7 minutes, stirring occasionally, until they start to soften and develop a little color.
- Transfer the sautéed onions and vegetables into your slow cooker. Add the chopped apples, ground cinnamon, vegetable broth, and honey. Stir everything together to combine well.
- Cover the slow cooker with the lid and cook on low for about 4 hours, or until the vegetables are tender and the flavors have melded together beautifully.
- Once cooking is complete, remove the lid and use an immersion blender to puree the soup until smooth and velvety. If you prefer a chunkier texture, blend only half and stir back into the pot.
- Taste the soup and season with salt and black pepper as needed. For extra warmth, sprinkle a little more cinnamon or drizzle additional honey if desired.
- Ladle the soup into bowls, and enjoy it hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil if you like. The soup should be fragrant, smooth, and comforting in texture.
