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Recipe by Julie Hauser

Slow Cooker Zucchini Soup

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Slow Cooker Zucchini Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

8 Hours
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

This is an adaptation from my neighbor Bayla Landsman’s Zucchini Garlic Soup recipe in the cookbook From Our Table to Yours, a project of Yeshivas Darchei Torah in Southfield, Michigan. My family loves the garlicky flavor of the soup. We also like it a bit thicker, so I use less water than the original recipe uses. The original recipe also calls for a turnip or parsnip, which you could try instead of potatoes. No oil is added (unless you choose the sautéed onion cubes or alternative) at all. Pure smoothness and sweetness come from the veggies. Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.

Ingredients

Main ingredients

  • 8 zucchinis, peeled and chunked

  • 1 yellow squash

  • 2 carrots

  • 2 yellow or gold potatoes

  • 10 cubes Gefen Frozen Garlic

  • 2 cubes sautéed onion or 2 onions, chopped, plus 1 teaspoon Bartenura Olive Oil (optional)

  • 1 large onion

  • 1 and 1/2 cups water (not even covering the ingredients in the pot)

  • 4 tablespoons salt

  • pepper, to taste (I use 1/4 – 1/2 teaspoon)

  • 2 tablespoons dried parsley flakes or 12 cubes Gefen Frozen Parsley (optional)

Directions

Make the Soup

1.

Place all ingredients, except parsley flakes, in a crockpot. Cook on high two hours, then low overnight (on low the whole night is fine, too).

2.

Blend with immersion blender in morning, add parsley flakes, then cook another 20 minutes on low. Freezes well divided into several portions.

Tips:


If anyone offers (!) to help you, a great job to give them is to peel and slice a bunch of onions (like 10–12). Then you can leave them in the crockpot overnight with a tablespoon olive oil, and voilá, you have your own pre-packaged sautéed onions. Freeze a tablespoon scoop of them in snack-size ziplock bags or freeze them in an ice cube tray and you can pull out one at a time, as needed.

Notes:


– For best results, do not use a liner for this recipe, or you may run the risk of cutting the plastic liner into the soup when you do the blending. Don’t learn this mistake the hard way!

– My trick to get it out of the container when frozen: Hold the container closed, with lid on, under running tap water. The soup will loosen from the inside edge of the container and you’ll be able to plop it into the pot you are using to reheat it.

Credits

Photography: Hudi Greenberger Styling: Renee Muller

Recipe tags

complex carbs crockpot freezer-friendly healthy kitchen tips and techniques make ahead Pesach slow cooker vegetable soup
Slow Cooker Zucchini Soup

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Bracha
Bracha
6 years ago

Regular Cooking How would I make this in a pot? How do I substitute potatoes for parsnip, ie can I do 2 parsnip instead?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
6 years ago

I would cook on low in a regular pot. Check it after two hours to see if veggies are soft.

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wpdiscuz   wpDiscuz

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