Slow Cooker Cabbage Potato and Dill Soup
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 4 medium potatoes, peeled and cubed
- ½ medium green cabbage, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Add the olive oil, diced onion, and minced garlic to the slow cooker and stir to coat.
- Place the cubed potatoes and chopped cabbage on top of the onion mixture.
- Pour the vegetable broth over the vegetables, then add the salt and black pepper.
- Cover and cook on low for 7 hours, until the potatoes are tender and the cabbage has softened.
- Turn off the heat and stir in the fresh dill just before serving.
Notes
If you only have dried dill, add 2 teaspoons at the start with the broth instead of stirring in fresh at the end. Leftovers keep well in the fridge for up to four days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife