Recipe for vegetable soup in a slow cooker. Hearty autumn vegetable soup in a slow cooker

Since ancient times, people have invented liquid dishes with potatoes, meat, vegetables and other additives. These dishes were called soups. Nothing compares to the aromatic broth, rich in the taste of tender vegetables and herbs. On a frosty winter day it is especially pleasant to cook vegetable soup in a slow cooker - recipe, can combine vegetables, mushrooms, and meat - everything that will remind you of summer and at the same time be light and dietary. Vegetable soups are good because they are ideal for both children and adults who watch their diet.

The peculiarity of preparing soups in a multicooker is that you can load all the prepared products at the same time. At the same time, the vegetables do not boil and turn into “porridge”, and the meat comes to full readiness. The soup turns out rich, as if simmered in a Russian oven. Many people ask what to do with the foam that inevitably appears when cooking soups and broths. There are two options here: either remove the foam in the usual way when boiling (the mode does not change when opening the lid), or before loading the food, lightly fry the pieces of meat in the multicooker bowl on the “fry” mode - then there will be no foam.

The main thing in cooking in a slow cooker is to organize the process correctly if you use exclusively your miracle assistant. For example, if a recipe requires frying, prepare it first, and then load all the other products and turn on the appropriate mode for the required time. After this, your participation in the fate of the dish will consist only of pouring it onto plates and enjoying the taste!

Note:If your multicooker model does not have a “soup” mode, this does not mean that this dish is not suitable for it. Feel free to choose “stewing” or even “baking” - they will do the job perfectly!

Vegetable soup in a slow cooker - step-by-step recipe with photos

Let's prepare all the ingredients for our soup:

400 grams of chicken (fillet, legs or other parts of the carcass);
four medium potato tubers;
one large carrot;
small onion head;
one bell pepper (red will look prettier);
100 grams of cauliflower;
100 grams of zucchini;
salt pepper;
water – 2–2.5 liters;
fresh herbs to your taste.

Wash the chicken well, cut it into pieces and lightly fry it in a multicooker bowl on the “fry” mode. Then we empty the bowl for vegetables. Note: you can fry in a small amount of vegetable oil or butter. If the soup is being prepared for children or people on a diet, the process can be carried out without fat, adding a little water if necessary.
We wash and clean all the vegetables. We remove the seeds from the zucchini and peel off the skin; we also remove the seeds from the pepper by cutting off the stalk.
Cut the onion into small cubes.
We cut the carrots the way you like best - into cubes, rings or three on a grater.
Place the onions and carrots into the slow cooker, add a little oil if necessary and sauté in the “fry” mode until the onions are soft and transparent. Then we turn off the mode.
Cut potatoes and zucchini into cubes.
Cut the pepper into thin, short strips.
We separate the cauliflower into small inflorescences.
We put all the fresh vegetables, meat, fried onions and carrots into the slow cooker. Fill with water (determine the amount yourself - depending on the desired thickness of the soup).
Salt, pepper and mix gently. Turn on the “soup” mode for 50 minutes.
Wash and chop the greens.
After the multicooker signals the end of cooking, add the greens.
Rich, aromatic vitamin soup is ready! It’s best to consume it with loved ones – it will warm you up even more!

Very easy to prepare vegetable soup in a slow cooker - recipe You can customize it to suit yourself by adding other vegetables, seasonings, meat or mushrooms. Experiment –

Many people try to eat healthy meals made from simple and natural ingredients. Properly prepared food gives the body the necessary energy and nourishes every cell, bringing only benefits.

Benefits of vegetable soup

Vegetable soup is a fairly simple dish, but necessary for both people leading a healthy lifestyle and those on a diet. Vegetable soup has many positive characteristics:

it is low-calorie, easily digestible, retains valuable substances and vitamins;
regulates water balance in the body;
nutritious, satiates for a long time and satisfies hunger;
cleanses of toxins;
has a good effect on the digestion process;
indispensable for weight loss.

This first course is especially suitable for eating:

Rules for preparing vegetable diet soup

Dietary soup can be prepared using any liquid base: water, meat or mushroom broth, vegetable broth. Sometimes diet rules prohibit the use of broths, then the dish is cooked in water. Of course, it will not be as tasty and aromatic as cooked in broth. But even with simple vegetables and water you can make a pretty good soup.

The good thing about this dish for a cook is that you don’t need to specially select ingredients. Basic vegetables for this soup:

potato;
cabbage;
carrot;

They can be supplemented with any other products (tomatoes, zucchini, eggplants, peas, and so on). Sour cream and herbs are perfect as a dressing.

Cooking in a slow cooker

Modern “smart” and multifunctional appliances make the process of cooking much easier. The multicooker is gaining more and more popularity every year. Vegetable diet soup in a slow cooker turns out much tastier and healthier than soup cooked on the stove. The whole point is that in this kitchen appliance the first dish does not boil, but simmers little by little. All ingredients need to be cut, placed in a slow cooker and filled with liquid. The “Soup” function allows you to prepare a tasty and nutritious dish without constant monitoring.

Broccoli soup

The recipe is very simple:

Soup without potatoes

This dish is perfect for those who want to lose a couple of kilograms, but not starve themselves.

Pea soup

This soup couldn't be easier to make.

Rinse a glass of peas 3-4 times and leave in water for an hour and a half.
Prepare vegetables: 0.5 kg of potatoes, carrots and onions. Peel and cut as desired.
Place all ingredients in a slow cooker, add water (3 liters) and salt.
Turn on the “Soup” mode for 25 minutes.
Serve the dish sprinkled with herbs.

These recipes are surprisingly simple, so anyone can make them. Dieting does not mean being hungry and eating tasteless food. Even dietary dishes can be tasty, and soups in a slow cooker eloquently confirm this.

Recently, more and more people are trying to eat healthy. It is important not only to create a “healthy” menu, but also to competently approach the process of preparing dishes. And here you should pay attention to vegetable soup cooked in a slow cooker. Let's look at a few of his recipes.

Aromatic and satisfying bean soup

So, have you decided to include vegetable soup in your family menu? Then you just need a good recipe for cooking it in a slow cooker. This first course turns out to be quite rich, satisfying and incredibly healthy!

On a note! First courses cooked in a slow cooker are considered especially healthy. This is due to the fact that all the ingredients are simmered rather than boiled. Consequently, they retain a maximum of useful elements.

Compound:

100 g beans;
carrot;
3 potatoes;
greenery;
25 g butter;
salt;
1.5-2 liters of filtered water;
freshly ground black pepper.

Attention! The beans must first be soaked in water, preferably overnight.

Preparation:

First course for vegetarians

Be sure to cook the vegetable soup in a pressure cooker with the addition of lentils. This first course is a real delight for vegetarians and people who observe fasting days.

Compound:

1 tbsp. lentils;
1-2 tomatoes;
bell pepper;
3-4 potatoes;
carrot;
2 liters of filtered water;
1-2 tbsp. l. tomato paste;
vegetable oil;
salt;
blend of spices.

Advice! The ideal spice choices would be curry, allspice and chili.

Preparation:

Spicy Lenten soup

The highlight of this first dish is mung bean, a crop of the legume family that is easy to buy. Legends can be made about the benefits of such soup for our body.

Attention! You can cook vegetable soup in the Redmond multicooker and other models using the Multicooker program. Just set the required temperature according to the instructions for the device.

Compound:

mung bean – 1 tbsp.;
small zucchini;
carrot;
2-3 potatoes;
2 liters of purified water;
salt;
2-3 tbsp. l. vegetable oil;
a mixture of dry Provençal herbs;
freshly ground black pepper.

Preparation:

Cooking vegetable puree soup in a slow cooker

Puree soups are tender and mild in taste. Many mothers give similar dishes to babies over one year old. And adults are not averse to enjoying this soup.

On a note! Vegetable soup can also be cooked in meat broth. Only then will its calorie content be higher.

Compound:

0.5 l of purified water;
0.4 kg pumpkin pulp;
2-3 potatoes;
leek;
carrot;
2-3 garlic cloves;
vegetable oil;
salt;
freshly ground black pepper.

Preparation:

Cabbage soup is a budget option for a tasty and healthy lunch. It is easily absorbed by the body and contains few calories.

Compound:

½ small fork white cabbage;
50 g millet;
2.5 liters of purified water;
salt;
2-3 potatoes;
carrot;
sprigs of dill.

Preparation:

Helpful information

Why should you include vegetable soups in your diet? There are several reasons for this:

such dishes are quite nutritious and satisfy the feeling of hunger for a long time;
vegetable soups contain a large number of useful elements and vitamins;
they have a cleansing effect on the body and improve the functioning of the gastrointestinal tract.

You will need:

carrots – 2 pcs. small
potatoes – 3 pcs. medium size
onions – 2 pcs.
frozen vegetable mixture (sweet peppers, green beans, celery, green peas, corn) – 1.5 cups
garlic – 2-3 cloves
olive oil – 2-3 tbsp.
bay leaf – 2 pcs.
salt, ground black pepper to taste
seasoning for soup - 1 tbsp.
greens (dill, parsley)

Thanks to the advent of multicookers, home cooking today is experiencing a real revolution. Dishes that previously had to be prepared in several steps over a long period of time have now become very simple - the multicooker can easily cope with much more complex tasks.

My clever PHILIPS HD3077/40 has been helping me with my daily work in the kitchen for a year and a half now. What haven't we come up with! I cook almost everything in it, including baking, but perhaps my favorite recipe is dietary vegetable soup in a slow cooker. It is perfect for those who are fasting or on a diet, since it contains only vegetables. You definitely won't get better from this soup. And after long holidays, you will agree that such dishes are especially relevant.

Cooking such a soup is not at all difficult - you do not need to have any special culinary skills for this, and the ingredients for its preparation are available to everyone. I’m happy to share my recipe for vegetable soup in a slow cooker.

Cooking method

I start by preparing the vegetables: washing and peeling them.
I cut the carrots and onions into small cubes and finely chop the garlic.
I turn on the multicooker, set the “Fry” mode and fry the onion and garlic until transparent in olive oil, while making sure that the vegetables do not burn. Then I add the carrots and continue to sauté for 2-3 minutes.
Meanwhile, I cut the potatoes into cubes.
I put the chopped potatoes along with the frozen vegetable mixture into a multicooker saucepan, add warm water (the amount depends on how thick the consistency of the soup you prefer), salt and leave to cook in the “Stew” mode until done.
Since I use crumbly potatoes for preparing first courses, my soup is ready in 20 minutes. 5 minutes before readiness, I add spices to the vegetable broth: soup seasoning (it contains only natural ingredients, without any chemicals), bay leaf, ground black pepper.
I let the soup brew a little and serve it, seasoned with sour cream and herbs. There is no need to add sour cream to the post. That's it, the vegetable soup in the slow cooker is ready!

Notes: olive oil can be replaced with any other vegetable oil; the set of vegetables for the soup does not have to be the same as I described in the recipe - you can add any type of cabbage, mushrooms, zucchini, in a word, everything that is in the refrigerator; and it’s not necessary to fry the vegetables at the beginning, especially if you want to cook a more dietary soup in a slow cooker. Experiment for your health!

Time: 80 min.

Servings: 3-4

Difficulty: 3 out of 5

An interesting way to prepare vegetable soup in a slow cooker

Hot and rich vegetable soup in a slow cooker is a nutritious, healthy and tasty dish that can warm you up in winter and give the body strength and vitality.

As you know, soups are the main component of proper nutrition, so such a dish should always be present on the dinner table. Delicate and aromatic vegetable soup turns out to be especially tasty and healthy for the body.

Any housewife can prepare such a dish, because to prepare it you just need to chop the vegetables and place them in the multicooker bowl. Modern kitchen appliances will do the rest for you, namely: soften and cook vegetables, give the broth excellent taste and richness.

Vegetable soup in a slow cooker is perfect for all people, because it does not contain fats, chemicals or unnatural products.

Most often, this dish is consumed by vegetarians, as well as people with obesity, loss of strength, hypothermia, during the recovery of the body after surgery and serious diseases of internal organs.

In addition, such a first course can be safely called dietary, because it does not contain oil or fried ingredients, and spices and salt can be added in minimal quantities if desired.

This soup is perfect for both children and adults, because the dish turns out to be aromatic, rich, nutritious and very healthy. Even the absence of meat in this recipe will not deteriorate the taste that the first dish will be endowed with.

Vegetable soup in a slow cooker turns out especially tasty when sour cream and mayonnaise are added to the dish. Although these products are not considered high-calorie and dietary, they can best complement the recipe.

You can also add a little vegetable or butter to it, which will make the taste more refined and delicate.

Fresh herbs are an excellent addition to the broth, because they will not only add benefits to it, but will also make the dish aromatic and more appetizing.

The soup is served with bread and light salads of fresh vegetables. Winter preparations, served with crackers, will also come in handy.

Why are spices important in a recipe?

It's no secret that spices can enhance any taste, making it brighter and richer. This dish also needs seasonings, because they can perfectly highlight vegetables and make them more tasty.

The best option for spices is Italian dry herbs, black pepper, Korean vegetable and carrot seasonings. You can also give preference to suneli hops and peppercorns, which in addition to taste will also add aroma and appetizing to the dish.

Thanks to the multicooker, dishes that previously required 2-3 hours of preparation can now be prepared in just 1 hour, without having to monitor the cooking. Moreover, this kitchen device is capable of not only cooking, but also stewing food, which is important these days.

You definitely won’t get better from this dietary soup, since its recipe only includes vegetables. This soup is especially relevant after the holidays, when the body requires light and healthy food.

It’s not difficult to cook this dish in a slow cooker, especially since nowadays you can buy ready-made sets of frozen vegetables.

It is also worth noting that the ingredients required for the recipe are minimal, so this dish can be prepared under any financial difficulties. And one more nuance - any vegetables can be used for the recipe.

If you don't have one component, you can easily replace it with another. In addition, you can choose any frozen vegetables, since after cooking they will turn out equally tasty.

Any oil can be used in soup: olive, vegetable, butter and even margarine. If you are preparing a dietary dish, give preference to butter.
Vegetables do not need to be defrosted in advance (if you take sets).
The finer you cut the product, the richer and richer the soup will be.
We use potatoes as desired - if the vegetable set is enough for you, you don’t have to add tubers during cooking.
Onions and carrots must be present in any recipe, because they add not only thickness to the dish, but also additional taste.
For greens, use celery, dill, parsley, cilantro, green onions and bay leaves. The more greens, the more “summery” the soup turns out.
The dish is prepared quickly - only 30 minutes, so the ingredients need to be prepared in advance.

Cooking method

Easy, healthy and tasty soup in a slow cooker is prepared step by step. This is the only way to properly cook all the ingredients and make them soft and extremely tasty.

Ingredients:

If desired, these vegetables can be taken fresh, however, in the kit they will be cut into small pieces and you will not have to wash, peel and cut them before cooking. Based on this, the dish will cook a little faster.

Step 1

The first step is to peel and chop the carrots and onions. You can cut them in different ways: into cubes, strips, half rings, or grate the carrots.

Step 2

Set the multicooker bowl to the “Fry” mode, add a little olive oil and wait until it heats up. Then put carrots in it, and after 2-3 minutes onions. Fry the mixture for 10-12 minutes until a light crust is obtained. If desired, the products may not be fried.

Step 3

Then add the diced celery and garlic to the bowl. Fry the roast for another 15 minutes. During this time, you can peel and finely chop the potatoes.

Step 4

After the time has passed, add frozen vegetables to the bowl and switch the multicooker to the “Baking” program. After 5 minutes, the vegetables will defrost without burning.

Step 5

Cut the cabbage into thin strips or finely chop.

Step 6

After cooking the vegetables, put the potatoes in the slow cooker and add water. As a result, it should cover all the products. The advantage of preparing soup using kitchen appliances is that the water does not boil when it boils, and therefore the beneficial substances from the vegetables do not “evaporate.”