Composition / ingredients
Step-by-step cooking
Step 1:
How to cook soup with vermicelli in a slow cooker? Prepare the products. For the base, you can use ready-made broth (chicken, meat, vegetable) or ordinary water. Wash and peel the vegetables well.
Step 2:
On your slow cooker, set the mode suitable for frying. I have it called "Frying", on other models it may be called differently. If the time is set, set it to 15 minutes. Cut the onion into small cubes. Pour vegetable oil into a slow cooker and heat it up a little. Fry the onion, stirring, for about 5 minutes.
Step 3:
Grate the carrots on a coarse grater and put them in the bowl of a slow cooker to the onion.
Step 4:
Add tomato paste there, mix. Fry the vegetables, stirring, until the end of the program.
Step 5:
Peel the potatoes and cut into cubes. Add to the vegetables.
Step 6:
Finely chop the garlic, add it along with all the spices to the bowl. Choose the set and quantity of spices according to your taste. Pour broth or water into the slow cooker. Add salt.
Step 7:
Turn on the soup cooking mode. I have it "Cooking/Soup", set the time for 30-40 minutes. 15-20 minutes before the end of the program, add the vermicelli to the bowl. Stir, close the lid and wait for the end of the program.
Step 8:
At the end, turn off the slow cooker, open the lid and arrange the soup on plates. Serve the soup with fresh herbs and bread to the table. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vermicelli - 371 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Clove pepper (allspice) - 263 kcal/100g
- Chicken broth - 19 kcal/100g
