Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp tomato paste
  • 3 large (300g) carrots, cut into 1-inch chunks
  • 2 medium (250g) parsnips, cut into 1-inch chunks
  • 1 lb (450g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 stalks (60g) celery, sliced thick
  • 1 cup (150g) frozen peas
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes with juice
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Grease the bottom of the slow cooker with olive oil. Add the diced onion, minced garlic, and tomato paste, stirring them together directly in the pot to create a flavor paste.
  2. Layer in the carrots, parsnips, celery, and potatoes, ensuring the vegetables are evenly distributed.
  3. In a separate bowl or measuring jug, whisk together the vegetable broth, soy sauce, thyme, rosemary, salt, and pepper.
  4. Pour the liquid over the vegetables and stir in the fire-roasted diced tomatoes. Tuck the bay leaves into the liquid.
  5. Cover and cook on Low for 480 minutes (or High for 3-4 hours) until potatoes are fork tender.
  6. Remove and discard the bay leaves.
  7. Use a potato masher to lightly crush a small portion of the cooked potatoes into the broth to create a velvety consistency.
  8. Stir in the frozen peas and fresh lemon juice. Serve warm.