1. Main Page
  2. Kitchen utensils
  3. Saury soup in a slow cooker

Canned Saury Soup in a Slow Cooker

A surprisingly simple recipe for a satisfying soup! Slow cooker saury soup is a very easy way to make a tasty fish soup — and thanks to this handy appliance, it comes together quickly with almost no fuss. There's no fish to clean (the chore nobody enjoys), since the soup is built around a plain can of fish.

svetikaAuthor avatar
Recipe author
Saury soup in a slow cooker
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 2 g
Fats 25 % 2 g
Carbohydrates 50 % 4 g
37 kcal
GI: 100 / 0 / 0
  • Peel all the vegetables the soup needs — potatoes, onion, and carrot — rinse them under cold running water, and pat them dry with paper towels. Cut the potatoes into small cubes, finely chop the onion, and cut the carrot into medium sticks. Pour a little vegetable oil into the slow cooker bowl (sunflower or olive oil both work) and select "Sauté" or "Bake" on the control panel. Set the timer for 15 minutes. Add the chopped onion and carrot and cook until nicely golden, stirring now and then with a wooden or silicone spatula so they don't scorch. Leave the lid open. Rinse the couscous a few times in cold water and drain off the excess through a fine sieve. After the 15 minutes are up, add the diced potatoes and rinsed couscous to the bowl. Open the can of saury and add it to the vegetables as well. Separately, boil clean drinking water in a kettle and pour it into the bowl. Stir everything together and close the lid. Select "Soup" or "Cook" on the control panel and set the timer for one hour. About 5–10 minutes before it's done, open the cooker and add the spices — bay leaf and allspice. Taste the soup and season with salt and ground black pepper; how much salt you need depends on the particular canned fish you're using. Rinse and dry the fresh herbs and add them to the bowl too. When the timer goes off, leave the cooker closed for about 15 more minutes so the soup can rest. Then ladle the saury soup into bowls, garnish with herbs, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • 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
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Couscous - 112  kcal/100g
  • Canned saury - 88  kcal/100g

Similar recipes

Related and additional categories: