Hot vegetable soup in a multivark is a delicious and nutritious dish that will warm you in the cold season. Such soups are recommended for obesity, loss of strength, hypothermia, recovery from severe diseases and surgeries. The dish is often used in vegetarian cuisine, during fasting and in dietary nutrition.
Vegetable Soup in the Multivariate: simple recipe
- Potatoes – 5 pcs.
- Carrots – 2 pcs. Onion – 1 pc.
- Cauliflower – 100 g
- Celery – 100 g
- Butter – 70 g
- Sour cream – for refilling
- Greens – for decoration
- Salt and pepper – to taste
- Brush all vegetables. Cut the onion into thin semicircles, celery – rings, carrot grate on a large grater, cut potatoes and cauliflower into small cubes.
- Turn on the multi-cook mode “Frying” and fry the onion in butter until golden. Then turn off the mode, put the carrots, celery and potatoes. Pour the necessary amount of water, salt and pepper.
- Set the soup mode to 50 minutes.15 minutes before the end of cooking, put cauliflower. Vegetable soup in the multivarquet is ready. When serving on the table, season it with sour cream or mayonnaise and sprinkle with freshly greens.
How to cook a lean soup in a multivariate?
- Cabbage -½ pcs.
- Potatoes – 5 pcs. Onion – 2 pcs.
- Carrots – 1 pc.
- Tomatoes – 2 pcs.
- Vegetable oil – for frying
- Greens – to taste
- Salt and pepper to taste
- All vegetables should be cleaned and rinsed. Onion cut into small cubes, carrot grate on a large grater, tomatoes can be grated or cut into small cubes.
- Cut potatoes into small cubes, pour water over them to release excess starch. Wash cabbage, remove the wilted leaves and finely chop. Dill the fennel and parsley finely.
- In the bowl of the multivarka pour the vegetable oil, turn on the “Hot” mode, place the carrots and onions, stir and fry. Then add cabbage, tomatoes and potatoes.
- Pour the required amount of water, mix, close the lid, turn on the “Soup” mode for 40 minutes.5 minutes before cooking, add chopped greens.
- Ready to serve vegetable soup in a hot form.
Recipe for soup in multivark: recipe
- Potatoes – 4 pcs.
- String beans – 100 g
- Bulgarian pepper – 1 piece.
- Squash – ½ pc.
- Carrots – 1 pc. Onion – 1 pc.
- Garlic – 3 cloves
- Vegetable oil
- Salt and pepper to taste
- Flavored pepper and bay leaf to taste
- Greens – to taste
- Brush all vegetables. Pepper cut into thin strips or cubes, finely chop the onions, and grate carrots on a large grater. Cut potatoes not in large slices.
- Pour oil into the bowl of the multivark, place carrots, peppers, onions and string beans. Fry the vegetables in the program “Frying” for about 5 minutes, until they turn rosy.
- Add potatoes to vegetables, pour water, put a bay leaf and a few peas of sweet pepper.
- Set the multivarker to “Soup” mode for 40 min.
- At this time, brush the squash and garlic. Cut the marrow into small cubes, pass the garlic through the press.
- Approximately 20 minutes from the beginning of the cooking, send to the multi-bar zucchini.
- Boil the soup until the end of the program, then add chopped greens and chopped garlic. Close the lid of the multivarker and let the vegetable soup steep for a while, then you can serve to the table.
Recipe for vegetable soup with photo feed
- Potatoes – 6 pcs.
- Celery – 100 g
- Carrots – 2 pcs. Onion bulb – 1 pc.
- Sour cream – 100 g
- Egg yolk – 2 pcs.
- Greens – to taste
- Salt and spices to taste
- Parsnip – to taste
- Crackers – to taste
- Vegetable oil
- All vegetables clean and rinse. Carrots grate on a large grater. Onion, parsnip and celery cut into small cubes.
- Set the mode of the multiquark “Baking”, pour the vegetable oil, place onions, celery, carrots and parsnips. Fry the vegetables until golden onions.
- Cut potatoes into small pieces. Turn off the “Baking” mode, turn on “Quenching” and add potatoes to the fried vegetables, cook for half an hour.
- In a separate container mix yolks and sour cream. When the extinguishing process is complete, enter the yellow-sour mixture and stir well.
- Do not forget to pour the required amount of water and turn on the “Soup” mode for 30 minutes.
- In the finished vegetable soup add greens and serve to the table, pouring on portions plates and decorating with rusks.
Vegetable soup is a nutritious and satisfying first course. It perfectly quenches hunger and thirst, and also warms in the cold season. At that, such a soup is not as heavy as a meat soup. It is better absorbed and has a beneficial effect on the gastrointestinal tract. Soup from vegetables contains a minimum of calories – about 30 to 100 grams of ready meals. This dish can be made according to different recipes, using your favorite ingredients. To always be in shape and not suffer from intestinal problems, nutritionists recommend using vegetable soups.
Beans are a nutritious and nutritious product. It contains a fairly large amount of protein. In addition, the bean contains a substance such as arginine, it helps reduce blood sugar. Beans are also useful in the treatment of atherosclerosis and hypertension, its use in food contributes even to the dissolution of stones in the gallbladder and kidneys. And also the bean has a beneficial effect on the skin and promotes the healing of wounds. In general, the product is, undoubtedly, useful. Beans are a part of many dishes. And we’ll tell you the recipe for cooking bean soup in a multivark.
How to cook a delicious bean soup?
- pork – 400 g;
- Beans – 200 g;
- potatoes 0 4 pieces;
- Carrots – 1 piece;
- Onion – 1 piece;
- Bay leaves – 3 pcs .;
- salt pepper.
Before cooking, the beans should preferably be soaked incold water, at least 2 hours, or better – at night. We peel the potatoes and cut them into cubes. Peeled carrots three on a large grater, and finely chopped onions. In the pan of the multivarka, lay out the meat, beans, potatoes and onion with carrots washed and cut into pieces. We pour in water, add laurel leaves and any spices, take those that you like. We set the “Quenching” mode and prepare our soup for 2.5 hours. Then we try, add salt to taste, set the “Bake” mode and cook for another 5 minutes. Of course, the process of preparation of bean soup is quite long, but thanks to the multivarker our participation in it is almost not required.
Bean soup in multi-pressure cooker
The beauty of the multi-The fact that the products in it are prepared much faster. And the same beans do not need to pre-soak, and then also cook for 2 hours. The bean soup in the pressure cooker will be cooked much faster.
- Beans – 200 g;
- Potatoes – 4 pcs .;
- Carrots (medium) – 1 piece;
- Sweet pepper – 1 pc .;
- Tomato (large) – 1 piece;
- Onion – 1 piece;
- Tomato paste – 20 g;
- meat broth – 2 liters;
- greens of dill and parsley – 30 g.
Beans, put in a pressure cooker, pourmeat broth, we set the mode “Beans” and cook for 45 minutes. If there is a steam pressure regulator, then we select the maximum pressure. While the beans are brewed, prepare the vegetables: cut the potatoes, finely chop the onions, carrot three on a large grater, remove the core with sweet pepper and cut it into cubes or straws. With a tomato, peel off the skin, after having doused it with boiling water, and cut it into cubes. When the timer beeps, add our vegetables, tomato paste, salt and pepper to taste. We set the mode “Soup” and cook another 20 minutes. Before serving in each plate, a little crushed greenery.
How to cook bean soup with mushrooms?
- canned beans in tomato – 300 g;
- Mushrooms – 200 g;
- Potatoes – 4 pieces;
- Leeks – 1 piece;
- Carrots – 1 piece;
- meat broth – 2.5 liters;
- Garlic – 2 cloves;
- Vegetable oil – 20 ml;
- Salt and Provencal herbs – to taste;
- sour cream;
In a pan of multivarka we pour the vegetablebutter, put the cut mushrooms and cook in the “Baking” mode for 10 minutes, then take out the mushrooms, and add the sliced potatoes, the onions cut into rings, the crushed carrots into a bowl of the multivark, and fill it with broth. We cook in the “Soup” mode for 30 minutes. Then add the mushrooms, canned beans in tomato, in the “Heating” mode, we prepare another 10 minutes. After – baked through the press garlic, salt to taste, add Provencal herbs. And we turn on the “Heating” for 5 minutes. Before serving, put a little sour cream and chopped greens in each plate.
Poor Leslie is a little under the weather today. She woke up with a bit of a stuffy head and runny nose. I have an idea…Let’s make some homemade chicken soup to cheer her up and help get her back on her feet. Let’s also make it in a few minutes instead of a few hours.
Will it cure her? History seems to think so. The first recorded writing of chicken soup as a prescribed cure for the common cold was made by Persian physician Ali Sina Balkhi in the 10th century. Has modern science found any truth to this? Sort of.
In 2000 a study was conducted at the University of Nebraska Medical Center in Omaha and chicken soup was put to the test.
Using blood samples from volunteers, he showed that the chicken soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms. (learn more)
Although it is not known whether the changes witnessed in the laboratory have a meaningful effect on people with cold symptoms, at the very least it is a healthy, nutrient filled, hydration boosting, good tasting, comfort food…and that’s good enough for us.
Homemade chicken noodle soup, one of the most basic of comfort foods. Generation after generation has passed this restorative recipe down and homemade chicken soup made in your kitchen with fresh vegetables on a cold winter day just can’t be beat. Let’s begin:
Prep Time: 10 minutes
Cooking Time: 8 minutes under high pressure
Serving Size: around 6 – 10
2 tablespoons vegetable oil
2 chicken breasts or about 1 and 1/2 pounds boneless chicken thighs
3 or 4 carrots, chopped
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
2 celery stalks with leaves
6 cups Swanson Chicken Stock
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles (can substitute more rice)
3/4 cup rice (can substitue more noodles)
2 tablespoons parsley
2 tablespoons lime juice
Step 1: Ingredient prep: Chop the Vegetables, Brown the chicken
Dice up all of the vegetables into various sizes of your liking.
Next, heat 1 tablespoon of oil on medium heat and cook the chicken until browned on all sides, about 5 minutes. Remove the chicken and set it aside on a plate. We will be dicing it up while the veggies are cooking.
Step 2: Add the vegetables, rice and noodles
Add the other 1 tablespoon of oil and all of the vegetables (onions, carrots, celery) to the pot. Cook them for about 2 minutes stirring occasionally. While they are cooking now is a good time to dice up the chicken into small pieces. Now add the broth, bay leaf, parsley, peas, corn, salt, and pepper and scrape up any little stuck bits that may be at the bottom of the pan. Add the rice and noodles.
Step 3: Cook under pressure for 8 minutes
Return the chicken to the pressure cooker, lock the lid, and bring the pot to pressure on high heat. Once the pressure cooker has indicated that it is at pressure by releasing a steady steam, immediately reduce heat to the lowest level to maintain this pressure. Cook for 8 minutes.
Once the time is up carefully open the lid angled away from you, salt and pepper to taste, serve and be soothed.
Do you or will you have some leftover turkey? Try substituting it for the chicken.
What do you think?
What is your favorite comfort food when you are feeling down?
Looking for more information on chicken soup and different chicken soup recipes?
- Chicken soup hints and tips
- Other Chicken Soup Recipes
- Rocket Moms chick soup squidoo lens
In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
I met a new coworker a few weeks ago – her name is Jelena. She’s in charge of making sure that I don’t screw up, so you’d think that we wouldn’t be friends. But just a few minutes into our first conversation, I realized that it is just the opposite. Imagine the personality of a typical auditor, and then reverse it, and that’s Jelena. Ok, it’s not that simple, but the basic gist is that she’s hilarious and I’m only scared of her a little bit. Plus, she makes homemade rye bread and she brought me a loaf last week AND a starter so I can make my own. SCORE!
Of course, with bread, you must have soup. So here is my go-to lentil soup, made quick and easy in the pressure cooker.
Beth, I don’t have a pressure cooker. Those things are terrifying. My grandma used to scare the pants off of us every time she used one.
Don’t worry. While I’m going to try my darndest to convince you that a pressure cooker is an Appliance You Need, I’ll give stovetop instructions too. Do you feel better now? Good. Let’s move on. This soup is ridiculously easy and only requires a few ingredients.
Personally, I find lentils beautiful. Don’t you?
Red lentils break down and give the soup body, while the brown/green lentils stay intact, giving credibility to the fact that this is, indeed, lentil soup. Onions and garlic add flavor, while carrots, potatoes, and rainbow chard bulk it up and add extra nutrition. You can also add celery, but I didn’t have any. Not that Michael minded.
Oh, and spices. Let us not forget the terrific trio of salt, cumin, and smoked paprika. Smoked paprika needs to be in your life if it isn’t already. I don’t mean to tell you what to do, but seriously, go get some and then come back and thank me.
Here is where it gets really exciting. This lentil soup cooks in 3 minutes. Say what? Ok, so technically it takes longer than 3 minutes because first you have to bring the pressure cooker “up to pressure”, or the point at which it does its magic, but once that happens, the Actual Cooking Time is 3 MINUTES. No joke. From cutting board to ladle in bowl, you can have lentil soup in 20 minutes. Of course, Michael is laughing right now because it took me at least an hour to make this soup, but that’s because I was taking photographs the whole time. You’re welcome.
I’m not going to get all technical on you and tell you all about how pressure cookers work. Because you would get bored, and because I don’t really know. I just know that they cook stuff quickly, and oftentimes better than with other methods, and I like that. A lot. I like it so much that I have two pressure cookers. One is a stovetop model, and it’s the one I cut my teeth on, so to speak. The other is my absolute new favorite appliance, and I got it for my birthday. (Thanks, M & D!) It is called the Instant Pot. Not only is it an electric pressure cooker, but it is also a rice cooker, steamer, slow cooker, stockpot, and YOGURT MAKER (the latest version). It also makes great julienned fries! Just kidding. I’ll share more about this wonder appliance in a later post, but just for fun I’ve included a picture so you can see how much functionality it has and how non-scary it looks
See? Totally safe. And clearly labeled. Ok, so the cooking part is about as simple as it gets. Saute, seal, and cook for 3 minutes. Easy peasy.
With pressure cookers, you have two options. Quick release and natural release. Quick release means you open a vent in the PC that lets steam out gradually until the pressure is released. Natural release means that the cooker cools on its own and the pressure comes down after a bit of a wait. With this soup, I don’t recommend a natural release because the soup will continue to cook while the pressure is released. And this will invariably mean mushy soup. No good. So, if you do make this in a pressure cooker, use the quick release method. Again, more about pressure cooking basics in an upcoming post, but this is an important detail for this soup.
Once the pressure cooker is safe to open, well, open it! Stir in the rainbow chard – the heat of the soup will immediately wilt the greens. Serve with bread, of course.
Oh, and in case you wondering, a dollop of sour cream took this soup over the top. And now to go make more.
Warm, comforting lentil soup can be in your belly in just 20 minutes start to finish using a pressure cooker.
- 1 cup red lentils (sorted and rinsed)
- 1 cup green/brown lentils (sorted and rinsed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons cumin
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 2 carrots (sliced into 1/4 pieces)
- 2 celery stalks (diced (optional))
- 1 pound waxy potatoes (such as Yukon Gold or Red Bliss (I used a blend that included purple potatoes))
- 1 bunch Rainbow Chard or similar greens (chopped, such as spinach)
- 8 cups water
- Salt and pepper (to taste)
Pressure Cooker Instructions
- Heat pressure cooker on medium heat, or set to Saute function if using an electric model, such as an Instant Pot.
- Saute onions, garlic, spices, carrots, celery, and potatoes for 3-5 minutes, or until onions begin to soften.
- Stir in the lentils to combine.
- Add water to cover.
- Lock the lid into place and bring to high pressure. Once at pressure, reduce heat to maintain pressure and cook for 3 minutes. If using an electric model, the pressure will be maintained automatically.
- Use the quick release method to release the pressure until it is safe to unlock the lid.
- Stir in the chard, season to taste with salt and pepper, and serve.
- In a large stockpot over medium heat, saute the onions, garlic, spices, carrots, celery, and potatoes over for 3-5 minutes, until the onions have softened.
- Stir in the lentils and water.
- Bring to a boil, then lower the heat to a simmer and cook for 20 minutes, or until the lentils are tender but not mushy.
- Turn off the heat and stir in the chard.
- Season with salt and pepper to taste, and serve.
3073.8 g450.7 mg1.4 g58.3 g17.7 g0 mg