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Slow Cooker Saint Nicholas Soup

Posted Dec 26 2013 8:36pm

(Weight Watchers Friendly Crock Pot Cooking Day 87)

Have you recovered yesterday’s festivities?

Are you feeling as full as I am?

If you are, I’ve got the perfect antidote: Slow Cooker Saint Nicholas Soup, a simple pureed winter root vegetable soup.

I don’t know about you, but my body is always relieved when I serve it soup after several days of indulging in too much heavy, rich food.

Slow Cooker Saint Nicholas Soup

Weight Watchers Friendly Slow Cooker Saint Nicholas Soup

I adapted the recipe for this Saint Nicholas Soup from  Twelve Months of Monastery Soups , a delightful collection of simple soups (mostly vegetarian) organized by month.

Saint Nicholas Soup seemed the natural choice for the day after Christmas. I have this vision of Mrs. Claus serving it to Santa as he recovers from his long sleigh ride and Christmas cookie binge :-)

The original recipe called for no seasoning beyond salt, so I took the liberty of adding a couple of bay leaves and bit of dried thyme. And because I didn’t saute the vegetables in butter before tossing them into the crock pot, I added a little cream at the end.

I thought this soup was a little bland, but Rod really loved it. It’s amazing how different everyone’s sense of taste is. The croutons add a nice contrast.

Warm and satisfying, without being heavy, each generous 1-1/2 cup serving has just 116 calories and 3 Weight Watchers Points Plus.


Slow Cooker Saint Nicholas Soup
Prep time

Cook time

Total time


I adapted this Saint Nicholas Soup, a simple pureed root vegetable soup, from the delightful 12 Months of Monastery Soups, for the slow cooker
Recipe type: Soup
Serves: 8

  • 1 large onion, chopped
  • 1 large turnip, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 4 potatoes, peeled and chopped
  • half a medium green cabbage, cored and shredded
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon fresh ground black pepper
  • 8 cups water
  • ½ cup cream
  • croutons, for serving, if desired
  • ⅓ cup, minced fresh dill, or parsley if desired

  1. I used my 6-Quart slow cooker.
  2. Add the vegetables, salt, bay leaves, thyme, pepper and water to your slow cooker.
  3. Cover and cook on LOW for 6 to 8 hours or until the vegetables are very tender.
  4. Turn your slow cooker to warm.
  5. With an immersion blender, carefully puree the soup to the desired consistency, as coarse or smooth as you like (You can also do this in a blender or food processor, in batches).
  6. Stir in the cream and adjust the seasonings to taste.
  7. Ladle the hot soup into serving bowls and add a few herbed croutons and sprinkling of chopped fresh dill or parsley, if desired.

Martha’s Notes
Nutrition Estimates Per Serving (1-1/2 cups): 116 calories, 1.1 g fat, 24.9 g carbs, 4.9 g fiber, 2.9 g protein and 3 Points Plus


Source: Adapted from Twelve Months of Monastery Soups

Slow Cooker Potato Cauliflower Soup
Slow Cooker Squash Apple Soup
Slow Cooker Ham Split Pea Soup

*PointsPlus® for slow cooker Saint Nicholas Soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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