Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 stalks celery, sliced (80g)
  • 3 large carrots, sliced into rounds (200g)
  • 2 medium russet potatoes, peeled and cubed (300g)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (100g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 tsp dried thyme (5g)
  • 1 bay leaf
  • 1 tsp kosher salt (6g)
  • ½ tsp cracked black pepper (3g)
  • ½ cup heavy cream (120ml)
  • 1 tbsp fresh lemon juice (15ml)

Instructions:

  1. Dice the onion, garlic, celery, carrots, and potatoes into uniform pieces.
  2. Place the onions, garlic, celery, carrots, and potatoes into the slow cooker. Pour the vegetable broth over the top and stir in the thyme, salt, and pepper. Drop in the bay leaf.
  3. Secure the lid and set the temperature to Low for 7-8 hours or High for 3-4 hours until potatoes are fork-tender.
  4. Remove the bay leaf. Use an immersion blender directly in the pot to pulse and blend about 50-70% of the mixture to create a thick base while keeping some chunky vegetables.
  5. Stir in the frozen peas, corn, heavy cream (or coconut milk), and lemon juice. Let sit for 5 minutes for the residual heat to cook the frozen vegetables.