Thai Slow Cooker Winter Vegetable Soup Recipes

THAI SLOW COOKER WINTER VEGETABLE SOUP

Steps:

• Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.
• Cook on Low for 6 to 7 hours.
• Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

THAI SLOW COOKER WINTER VEGETABLE SOUP

Steps:

• Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.
• Cook on Low for 6 to 7 hours.
• Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

THAI SLOW COOKER WINTER VEGETABLE SOUP

Steps:

• Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.
• Cook on Low for 6 to 7 hours.
• Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

THAI FRAGRANT VEGETABLE SOUP

Steps:

• In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
• Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
• Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
• Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP

Steps:

• Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
• Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
• Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
• Serve alone or with optional toppings.

THAI-INSPIRED VEGETABLE SOUP

Steps:

• Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
• Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

THAI VEGETABLE SOUP

Steps:

• Combine broth, lime juice, ginger, tomato, soy sauce and garlic in small saucepan. Cook over medium to low heat for 10 minutes.
• Stir in spinach, carrot and cilantro and return to a simmer and cook just until spinach is wilted. Remove ginger and garlic. Serve immediately.

SLOW COOKER ROOT VEGGIE WINTER SOUP

Steps:

• 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.