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–+ servings
Slow Cooker Spring Vegetable Medley

Delicious Slow Cooker Spring Vegetable Medley for Easy Dinners

This gluten-free Slow Cooker Spring Vegetable Medley is packed with vibrant spring vegetables, making it a perfect easy dinner option.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Base
  • 1 bunch Asparagus Use fresh for best results
  • 2 cups New Potatoes Substitute with Yukon Gold or red potatoes
  • 2 medium Carrots Fresh preferred
  • 1 cup Peas Use frozen added in the last 15-20 minutes
  • 1 cup Radishes No substitutions necessary
  • 3 stalks Spring Onions (Scallions) Can substitute with other onions
For the Seasoning
  • 3 cloves Garlic Fresh is best
  • 2 tablespoons Fresh Thyme Dried can substitute at a reduced rate
  • 2 tablespoons Fresh Rosemary Dried can substitute at a reduced rate
  • to taste Salt
  • to taste Black Pepper
For Cooking
  • 4 cups Vegetable Broth Ensure gluten-free if needed
  • 2 tablespoons Olive Oil Can substitute with another oil
  • 1 tablespoon Lemon Juice Fresh recommended

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by washing, trimming, and chopping them into bite-sized pieces.
  2. Layer the vegetables in the slow cooker starting with new potatoes and carrots.
  3. Add minced garlic, fresh thyme, and rosemary on top of the vegetables.
  4. Pour vegetable broth gently over the layers of vegetables.
  5. Set your slow cooker to low, cooking for 4-6 hours, or on high for 2-3 hours.
  6. In the last 15-20 minutes of cooking, stir in the frozen peas and lemon juice.
  7. Once cooking is finished, ladle the medley into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Monitor cooking time closely to prevent vegetables from becoming mushy. Store leftovers in an airtight container for up to 3-4 days.

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