Ingredients:

  • 150g yellow onion, diced
  • 15g garlic, minced
  • 130g carrots, sliced into 1-inch rounds
  • 80g celery, sliced into 1-inch pieces
  • 600g Yukon Gold potatoes, cubed into 1-inch pieces
  • 150g frozen peas
  • 150g frozen corn
  • 300g cauliflower florets, bite-sized
  • 1.4L low-sodium vegetable broth
  • 32g tomato paste
  • 15ml soy sauce
  • 5g dried thyme
  • 5g dried rosemary
  • 2 bay leaves
  • salt to taste
  • black pepper to taste

Instructions:

  1. Wash and peel the root vegetables. Cut the potatoes and carrots into uniform 1-inch chunks to ensure even cooking.
  2. Place the diced onions, minced garlic, carrots, celery, cubed potatoes, cauliflower florets, and frozen corn into the slow cooker.
  3. Stir in the tomato paste and soy sauce until the vegetables are evenly coated.
  4. Pour in the vegetable broth and add the dried thyme, dried rosemary, and bay leaves.
  5. Stir all ingredients together and cover the slow cooker with a tight-fitting lid.
  6. Cook on Low for 8 hours or on High for 4 hours until all vegetables are tender and the broth has thickened.
  7. Stir in the frozen peas during the last 30 minutes of cooking. Season with salt and black pepper to taste before serving.