A delicious and very healthy vegetable soup in a slow cooker. Soups in a multicooker Recipe for making vegetable soup in a redmond multicooker

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The advantages of a multicooker over traditional cooking methods are known even to those who do not yet have this wonderful invention in their kitchen. However, those lucky ones who own it know firsthand that cooking porridge or roast, cutlets or pilaf in it will take the shortest time and require minimal effort from the hostess. Therefore, now we will learn how to cook in a slow cooker.

Recipe No. 1: preparing food

First, we purchase all the necessary ingredients. Since the first recipe for vegetable soup prepared in a slow cooker is extremely simple, we only need 2 medium-sized tomatoes, 1 juicy bell pepper, 1 onion, a handful of white short-grain rice, 1.5-2 liters of broth or water, some herbs, oil, spices . First, prepare all the products: wash, remove seeds and finely chop. The tomatoes should first be peeled by making a cross-shaped cut on the top and pouring boiling water for 2 minutes. Now set the multicooker to “Frying” mode, pour a little oil and add the onion, close the lid. When the oil is hot and the first ingredient begins to brown, add the bell pepper and leave it for about 5 minutes, you can stir everything a couple of times to evenly heat the frying.

Finish cooking

However, you should remember that when you are preparing vegetable soup or any other dish, you should only touch the food inside the bowl with kitchen tools designed for it: a silicone-coated spatula or, in extreme cases, a plastic spoon. Now add tomatoes cut into large cubes, pre-washed rice, fill with broth (you can use either meat, vegetable or cubed) and set the “Soup” or “Stew” mode. About 10 minutes before the end of cooking (the remaining time is displayed on the display), add parsley and spices. If desired, you can also add any meat ingredient cut into small cubes or cubes (sausages, boiled or smoked sausage, ham, boiled pork, etc.). After 30-40 minutes you can serve it to the table with fresh bread. This vegetable soup in a slow cooker will turn out to be very light, satisfying and truly spring-like. Bon appetit!

Recipe No. 2. Hearty

According to another recipe, you can prepare another vegetable soup in a slow cooker - with the addition of mushrooms and green beans. It differs in that it can be cooked without meat ingredients, since it will already be very satisfying.

So, to prepare it we will need 1 medium onion, a small carrot, 300 g of fresh potatoes and mushrooms (preferably champignons, but you can use others available), half a package of green beans (i.e. 200 g), a jar canned green peas, 2-2.5 liters of water or broth, vegetable oil and spices. First, we clean all the raw vegetables, chop them with a knife or on a grater. Now, as in the first recipe, fry the onions and carrots with a small amount of oil, and after they are browned, add mushrooms and chopped potatoes into the bowl. Keep it this way for another 10 minutes until all the ingredients are half cooked. Add frozen green beans and green peas without juice, fill everything with water and set it to “Soup” mode. And again, 10-15 minutes before complete readiness, add spices (salt, black pepper) and herbs. This soup is best served with fried bread, grated with a clove of garlic. During the difficult spring period, such a dish will help quickly restore immunity after a long winter. Bon appetit!

Recipe No. 3. Soft

A simple vegetable puree soup also turns out to be very tender and spring-like. In a slow cooker it will cook much faster, literally in 40-60 minutes. For it we need 2 chicken breasts, 1 small zucchini, 2 small carrots and 2 tomatoes, 4 medium potatoes, an onion and 1 bell pepper, 200 g of frozen cauliflower and a can of canned green peas. A large number of ingredients should not scare you, since they will all be cooked at the same time, and such a variety of flavors in one dish will make it rich and truly nutritious. We wash all the above products, peel them if necessary and cut them into large pieces. We put everything in the multicooker bowl, fill it to the top with water and cook it in the “soup” mode, setting the timer for 20 minutes instead of the prescribed forty, without taking into account the time for the pressure to build up inside the device. Now drain the broth, and pour the remaining cooked mass into a saucepan and grind with a blender to the consistency of puree, adding milk little by little to your taste. All you have to do is boil everything on the stove for 5 minutes - and the delicious spring soup is ready. Bon appetit!

Light vegetable soups are useful to eat as a dietary lunch. In the summer, such dishes are also irreplaceable - they do not overload the body with extra calories, are well absorbed, and give strength thanks to vitamins. In this article we will tell you how to cook vegetable soup in a slow cooker.

This is just a prime example of what can be prepared for a summer lunch. Fresh herbs will give the soup a special appetizing aroma; in our version it will be parsley and green onions. Vegetable summer soup in a slow cooker is made from:

potatoes – 400 g;
zucchini – 200 g;
cabbage – 250 g;
onion – 100 g;
green peas – 100 g;
carrots – 100 g;
tomatoes – 350 g;
butter – 50 g;
parsley and green onions - a small bunch;
salt, seasonings - to taste.

We will prepare vegetable soup in a slow cooker like this:

Peel all the vegetables and chop them into cubes. Onions and carrots can be cut smaller, the rest - larger.
Put the butter in the bowl, find it and turn on the “Frying” program. When the butter melts, throw in the onions. After 5 minutes we will send the carrots. Cook for 10 minutes.
Next, add the tomatoes to the bowl. Add salt and spices, close the lid for 10 minutes.
Boil 2.5-3 liters of water in a kettle and pour it into the multicooker. Let's taste it and add salt. Throw in the potatoes and zucchini and let them cook for 10 minutes.
Place green peas and cabbage in vegetable soup in a slow cooker. Let's take another 10 minutes to prepare the dish.
At the end, throw in the chopped greens and turn off the multicooker.

Vegetable soup from pumpkin and eggplant in a slow cooker

Of all vegetable soups, pureed soups can be considered the most tender. They are prepared from all kinds of vegetables; our version uses the following components:

pumpkin – 300 g;
potatoes – 5 pcs.;
onion – 1 pc.;
garlic – 3 cloves;
eggplants – 2 pcs.;
bell pepper – 1 pc.;
carrot – 1 pc.;
large tomatoes – 2 pcs.;
sunflower oil – 3 tbsp;
greens - a bunch;
salt - to taste.

Let's cook vegetable soup in a slow cooker using the following technology:

Fill the multicooker with 2.5 liters of water and set the “Cooking” program.
Throw potato cubes, chopped carrots and onions into boiling water. Cook until the potatoes are cooked.
Peel the eggplants, cut into pieces and mix with a little salt. When they give juice, rinse them in a colander under the tap.
Peel and cut the pumpkin, chop the tomatoes, peppers and add to the soup.
Heat the oil in a frying pan. Place eggplant cubes in it, fry them, add crushed garlic when they become completely soft.
As soon as the ingredients in the vegetable soup in the multicooker become soft, add the contents of the frying pan to the dish, cook for another 5 minutes, turn off and cool. In another saucepan, beat the soup with a blender, pour it back into the slow cooker, bring to a boil, add salt and throw in the herbs.

Vegetable squash soup with spinach and cream in a slow cooker

Soups with green vegetables are always the healthiest, and spinach is generally considered one of the most vitamin-rich greens. For our vegetable soup in a slow cooker you need a short list of products:

zucchini – 3 pcs.;
cream or milk – 1 l;
spinach – bunch;
garlic – 3 cloves;
olive oil – 2 tbsp;
salt and black pepper.

We will cook vegetable soup with zucchini and spinach in a slow cooker as follows:

Finely chop the garlic cloves and place them in olive oil poured into a multicooker bowl. Set the “Frying” program and cook the garlic for 2 minutes.
Cut the zucchini randomly, but not coarsely, and add to the garlic. Fry until soft.
Coarsely chop the spinach leaves and also throw them into the slow cooker.
After 10 minutes, pour the cream into the bowl. When the vegetable soup boils in the slow cooker, add salt and pepper. Cook the soup until done.

Vegetable minestrone soup in a slow cooker

Minestrone is an Italian vegetable soup that is as tasty as most dishes from this sunny country. It is based on tomatoes, seasonal vegetables are added to them, as well as pasta or rice in small quantities. To prepare our vegetable minestrone soup in a slow cooker, we need to take:

tomatoes in their own juice – 400 g;
fresh tomatoes – 200 g;
onion – 1 head;
canned beans – 200 g;
green beans – 100 g;
broth - 3 cups;
garlic – 2 cloves;
small pasta - ¼ cup;
celery – 1 stalk;
small carrot – 1 pc.;
dried basil – 0.5 tsp;
fresh basil – 2 tbsp;
dried oregano – 0.5 tsp;
grated parmesan – ¼ cup;
olive oil – 2 tbsp;
salt and black pepper.

We will cook vegetable minestrone soup in a slow cooker like this:

We immediately clean and cut the vegetables, chop the greens. We also cut tomatoes in their own juice into cubes, and grind fresh ones without skin.
Set the “Fry” mode, pour olive oil, throw in the finely chopped onion. Fry it for 5 minutes. Chop the garlic and add to the oil, wait for half a minute.
Place carrots and celery in the bowl and cook for another 5 minutes.
Next, pour dried oregano and basil, green beans, pepper and salt into the slow cooker. Leave the products for 5 minutes.
Pour the broth into the soup, add tomatoes. Boil and cook the vegetable soup in a slow cooker for 15 minutes.
Add canned beans and small pasta to the dish. Cook the soup until the pasta is cooked. Taste for salt and add spices if necessary.
When serving the soup, pour grated Parmesan and fresh basil into bowls.

Vegetable soup with tomatoes, peppers and spinach in a slow cooker

For a healthy vegetable soup with lots of vegetables and spinach, we will prepare the following:

potatoes – 300 g;
large tomato – 1 pc.;
spinach – 150 g;
small carrot – 1 pc.;
cream – 100 ml;
vegetable broth – 1.5 l;
celery – 1 stalk;
bell pepper – 1 pc.;
salt, black pepper;
turmeric – 1 tsp;
sunflower oil – 2 tbsp.

Cook vegetable soup in a slow cooker according to the instructions:

Wash and cut all vegetables into cubes or strips. Coarsely chop the spinach or tear the leaves with your hands.
Heat sunflower oil in a slow cooker. Fry carrots and celery in it for about 10 minutes.
Add pepper and fry for 5 minutes. Add tomato and season with turmeric. When the tomato releases its juice, simmer the vegetables for 3-4 minutes.
Pour the broth into the bowl - it is better to heat it up immediately. Lay out the potatoes and set the “Cooking” program. Salt and cook the vegetable soup in a slow cooker until all its components are soft.
Throw in chopped spinach and add cream. Boil for another 3 minutes.

Vegetable soup with broccoli and corn in a slow cooker

Any vegetable soup will become much tastier if you add sweet corn to it, in our case it will be canned. We will prepare this healthy soup from:

broccoli – 0.5 kg;
canned corn – 100 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
rice - ¼ cup;
onion - 1 head;
water – 2 l;
vegetable oil – 50 g;
salt, pepper, herbs - to taste.

Cook vegetable soup with broccoli and corn in a slow cooker as follows:

We clean and cut vegetables. Chop the potatoes into cubes, put them in a slow cooker, fill them with water and boil them in the “Cooking” mode. Salt and cook for about 15 minutes.
Fry onions and carrots in a frying pan in vegetable oil. After cooking, transfer them from the frying pan to the bowl.
Add the washed rice to the potatoes and cook for another 10 minutes.
Place the corn in a bowl. Divide the broccoli into pieces and also add to the soup.
Cook vegetable soup in a slow cooker for 10 minutes. Throw in the greens and turn it off.

Vegetable soup with melted cheese and ham in a slow cooker

This slow cooker vegetable soup is a quick and economical option. It uses a frozen vegetable mixture, which eliminates the need to pre-prepare vegetables. The broth is made with milk with the addition of processed cheese, and ham is added to the soup to enhance the taste. For this dish you need the following:

milk – 0.5 l;
mixture of frozen vegetables – 200 g;
flour – 1 tbsp;
potatoes – 2 pcs.;
processed cheese – 1 pc.;
bay leaf – 1 pc.;
onion – 1 pc.;
ham – 200 g;
salt pepper;
vegetable oil – 2 tbsp;
greenery.

Let's prepare vegetable soup with milk in a slow cooker like this:

We cut the ham into cubes, crumble the potatoes and onions into cubes.
Fry the onion in sunflower oil. After 10 minutes, throw in the ham and fry it too.
We dilute the flour with 100 ml of cold water. Pour milk and water with flour into the multicooker. Sprinkle salt and black pepper. Bring to a boil and add potatoes.
Cook the potatoes until soft. Three processed cheese on a grater and put into a dish. Throw in the vegetable mixture, bay leaf, and cook the vegetable soup in a slow cooker until done.

Vegetable soup with fish in a slow cooker

Olives, tomatoes, fresh herbs and garlic will help highlight the taste of fish soup. For this vegetable soup in a slow cooker, we will take a tender and tasty fish - trout. These are the components we need:

water – 2 l;
trout – 0.5 kg;
small carrot – 1 pc.;
potatoes – 200 g;
onion – 1 pc.;
olives – 20 pcs.;
lemon – 0.5 pcs.;
garlic – 3 cloves;
tomatoes – 2 pcs.;
greens - to taste;
salt, black pepper;
vegetable oil – 3 tbsp;
bay leaf – 1 pc.

Prepare vegetable soup with fish in a slow cooker:

We cut off the head and fins of the trout, clean out the insides, and remove the tail and spine. We cut the fillet into large pieces, discard the entrails, and cook the broth from the head, fins, tail and spine in a slow cooker. We put spices, salt and bay leaf into it. Strain the cooked broth and pour it back into the bowl.
Sauté onions and carrots in a frying pan.
Cut the potatoes and tomatoes into cubes and throw them into the fish broth. When the potatoes become soft, add olives and half a lemon cut into slices into the dish. Try to choose a lemon with a thin peel - it does not taste bitter.
Place pieces of fish in vegetable soup in a slow cooker. Cook until the fish is ready.
Throw in fresh herbs and garlic, turn off the multicooker.

Vegetable soup in a slow cooker. Video

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! Among the spices, curry, allspice and chili are ideal choices.

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.

Indeed, cooking soup in a slow cooker is as easy as shelling pears. All you need to do is put all the necessary products into the device’s container, fill them with water, set the “soup” mode and the desired time. All! You can do other important household chores; the kitchen appliances will do everything themselves at the highest level. And what’s interesting is that the multicooker can cook the most incredible soups, even exotic and complex ones, for example, kharcho soup. Everything can be done in a slow cooker! How delicious is pea soup in a slow cooker, or mushroom soup in a slow cooker!

Having understood all the advantages of this wonderful device, you will probably want to make some soup with it. We recommend trying slow cooker chicken soup or slow cooker meatball soup. These dishes will express themselves in a new way, conquering your hearts and stomachs with new tastes and aromas. But that’s not all, with such an assistant you can make other, seemingly impossible, versions of soups. The following first courses also turn out great: cheese soup in a slow cooker, noodle soup in a slow cooker, milk soup in a slow cooker. There are a lot of options for cooking with this technique, choose your soup in a slow cooker, there are recipes for every taste. Any puree soup in a slow cooker is a work of art that you definitely want to try.

And if you have never previously prepared dishes such as soup in a slow cooker, recipes with photos will certainly help you with this. There is another option for learning the process of making soup in a slow cooker - a step-by-step recipe that presents the reader with each stage of the process with its photograph. It is very convenient and visual.

Our main advice: cook soups in a slow cooker more often, because it will not only cook, but also keep it warm in the heating mode, making it possible to serve hot and tasty soup to the table if household members are delayed.

There are a few more small tips on how to cook soup in a slow cooker:

Do not add water to the soup, even if for some reason it turns out thick. This can irrevocably ruin the dish;

Whatever you think, whatever you want to tweak a little, don’t do it, but strictly follow the cooking recipe;

It is recommended to cook up to five liters of soup in one container at a time. The volume of the multicooker bowl can allow for more, but in any case, you need to make sure that there is at least two centimeters left from the level of the stored products to the edge of the bowl;

The soup should be salted a few minutes before the end of cooking; all ingredients will take only the required amount of salt;

A very important note: the soup should simmer, not boil;

The soup should be cooked for exactly the amount of time recommended in the recipe. In any other case, the taste will be spoiled, and you will not get any benefit from such food.

Vegetable soup in a slow cooker is a simple, incredibly tasty dish that almost everyone likes. This food is also very healthy, and it is advisable to include it regularly in children’s diets. Since it is prepared in a slow cooker, it requires virtually no attention or effort. And there is no risk that the soup will boil over, which means the food will retain maximum vitamins.

Vegetable soup in a slow cooker: benefits

Many families rarely give preference to purely vegetable first courses. As a rule, they are cooked in meat, chicken or fish broth. It is believed that this makes soups more tasty and satisfying. However, vegetable dishes should not be underestimated.

Advantages of vegetable soup

It cleanses the body of toxins/other harmful substances.
This is a dish that is light on the stomach, yet perfectly satiating for a long time. Meat soups, especially fatty ones, can be difficult for the body. Therefore, it is recommended to prepare vegetable dishes primarily for children and the elderly. It is also an indispensable food during illness or during the rehabilitation period. The body is still weak, so it is difficult for it to digest many foods. Vegetable soups saturate and nourish you with useful substances, and will not harm you.
This dish is literally a vitamin and mineral bomb. Especially if many different vegetables were used during preparation, and the soup was cooked correctly, and the ingredients practically did not lose their beneficial properties.
Vegetable soup in a slow cooker is ideal for the family table both during Lent and on ordinary days.
This dish is recommended for people on a diet. Vegetable soup contains very few calories, but is nutritious and very tasty.
The food normalizes the functioning of the gastrointestinal tract.
Vegetable soup can help you cope with dehydration or even avoid it.

That's how many benefits this seemingly simple dish brings! Of course, there is no need to completely exclude meat soups from your diet and cook exclusively vegetable ones. Let the food be varied. However, it is recommended to consume vegetable soup at least once a week.

Cooking vegetable soup in a slow cooker

To ensure that the dish brings maximum benefits, we will prepare it with spinach. Spinach contains a lot of protein (out of plant foods, only legumes surpass it). It also contains fatty acids (saturated and unsaturated), and a lot of vitamins, minerals, and fiber. In addition, spinach has one very important property: the vitamins A and C it contains are preserved almost in full during heat treatment.

However, not everyone likes spinach: some people find it tasteless. But if you supplement it with other healthy ingredients and cook puree soup with it, you will begin to relate to it completely differently!

We will need:

1 liter of water or vegetable broth;

1 small zucchini;

150-200 g fresh or frozen spinach;

250 g broccoli, cauliflower or Brussels sprouts;

1-2 potatoes (you can leave it out, but add more cabbage);

1 small onion;

1 small carrot;

1-2 tbsp. l. olive oil;

salt, spices;

optional 1-2 cloves of garlic;

greenery.

Yield: 4 servings.

Cooking time: 35-40 minutes.

Let's prepare vegetable soup in a slow cooker

Sort the spinach, discarding the bad leaves, wash with cold water and dry with a towel or paper napkins. We'll tear it up with our hands. Pour olive oil into the multicooker bowl and set the “Baking” or “Frying” mode (depending on the unit model) for 6 minutes. Let the oil heat up for a minute, then pour the spinach into it and, stirring, simmer for 3 minutes. If you like garlic, you can add it chopped along with the spinach. When 3 minutes are up, put diced potatoes and carrots, slices of zucchini, finely chopped onions, and cabbage into the multicooker bowl (broccoli or cauliflower should be disassembled into florets, Brussels sprouts can be put in whole heads, large ones can be cut in half or into quarters). Let's simmer for another 2 minutes.
Pour hot water or broth over the vegetables. Salt and season with spices. Set the “Soup” or “Steam Boiler” mode and cook for 20 minutes.
Then rub the soup through a sieve or grind it in a blender. It is not recommended to beat it with a blender directly in the multicooker - you risk scratching the bowl. It is better to do this in a separate container.

The soup is ready! Pour it into plates and garnish with finely chopped herbs. You can also decorate the puree soup with seeds (for example, pumpkin or sesame), fresh spinach leaves, nuts (pistachios or pine), separately cooked cauliflower/broccoli florets or Brussels sprouts. It is very tasty seasoned with cream or sour cream.

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