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Slow cooker vege soup

Serves 6-8
Prep time: 20 mins
Cooking time: 8 hrs 15 mins

This comforting vegetable soup makes for the perfect winter meal. Barley is traditionally used in these types of soups; however, we have added our delish Pams Superfoods Quinoa for an extra twist!

For an added flavour boost, stir through a spoonful of Pams Pesto or some crumbed crisp fried Pams Finest Prosciutto Crudo.



  • 3 tablespoons Pams Pure Olive Oil
  • ½ cup Pams Diced Onion
  • 2 cloves garlic, chopped
  • 1 stalk Pams Celery, sliced
  • 1 Pams Carrot, diced
  • 1 Pams Parsnip, diced
  • 1 Pams Leek, finely sliced
  • 1 litre Pams Vegetable, Beef or Chicken Stock
  • 2 cups water
  • ½ cup Pams Superfoods White Quinoa
  • ¼ cup chopped parsley
View the method
  1. Heat the oil in a large frying pan and gently sweat the onion, garlic, celery, carrot, parsnip and leek over a low heat for 15-20 minutes.
  2. Transfer the vegetables to the slow cooker.
  3. Pour over the stock, water and stir through the quinoa.
  4. Cover and cook on low for 7-8 hours.
  5. Taste and add salt and pepper as needed.
  6. Serve sprinkled with parsley.
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