- 1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
- 1 (10 ounce) can low-sodium chicken broth
- 1 1/4 cups water
- 1 teaspoon caraway seeds, divided
- 1/4 teaspoon dried cilantro, or more to taste
- 1 teaspoon dried tarragon
- 1/4 teaspoon coriander seeds
- 1 1/2 pounds colored carrots, peeled and sliced
- 1 pound parsnips, peeled and sliced
- 1 large rutabaga, peeled and cubed
- 1 large white onion, cut into large wedges
- ground white pepper to taste
- 1 green onion, chopped
- 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.
05/03/2018
recipepes.com
Slow Cooker Root Veggie Winter Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
