Ingredients:

  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 2 stalks celery, diced (80g)
  • 4 cloves garlic, minced (20g)
  • 2 medium gold potatoes, peeled and cubed (300g)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (160g)
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 6 cups vegetable broth
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Prep the vegetables. Dice your onion, carrots, celery, and gold potatoes. Peel and mince the garlic.
  2. Load the slow cooker. Place the diced onion, carrots, celery, garlic, potatoes, and the drained cannellini beans into the pot.
  3. Season the mix. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Mix until the vegetables are lightly coated in the paste and herbs. Note: This ensures the seasoning doesn't just float on top.
  4. Add the liquid. Pour the 6 cups of vegetable broth over the top. Stir gently to ensure everything is submerged under the liquid.
  5. Slow cook. Cover with the lid. Cook on LOW for 7-8 hours or on HIGH for 4 hours. Cook until the potatoes and carrots are fork tender and the broth smells fragrant.
  6. Add frozen veg. Stir in the frozen peas and frozen corn. Note: We add these at the end so they stay bright green and don't get mushy.
  7. Thicken the base. Using your immersion blender, pulse the soup 5-7 times. Stop once the soup looks thickened but you still see plenty of whole vegetable chunks.
  8. The final touch. Stir in the heavy cream and lemon juice. Mix until the soup is a pale, gold.