A) yes I know, thanks. I wanted the option of it to switch to warm while I did other things like Yoga Nidra class
2. Cold Soup? Eewwwww! Soup’s supposed to be hot.
A) yep.love them. Very refreshing on hot day. Very delicious and since it hasn’t even chilled in fridge for eight hours and Ive had two room temp cups, it will be even better tomorrow. I also drink hot smoothies in winter for breakfast, aka homemade pureed soups like Campbell’s sippable soups. Don’t be a rigid food gatekeeper.
3) You said slow cooker but then you said MultiCooker, so technically it’s not.
A) I started it on the slow cooker function of my Aromaware Professional. My intent was to come back and revisit it in 2-3 hours. After an hour and 15 minutes it was done. I should have used the MultiCooker soup function for an hour. I switched it to keep warm. So technically slow cooked, but since this MultiCooker cooks fast, I labeled it as such. I think it would have cooked my slow cooker Black Alyss on low for six hours and 3 on high.
Okay, that should take care of the trolls.
Recipe -4-5 servings for slow cooker
Soup base
1 tablespoon olive oil
2 zucchini chopped
2 small russet potato or 1 large peeled and diced
1/2 onion chopped
2 smashed garlic gloves
1/2 tsp of salt
1/2 to 1 tsp of black pepper
1 tablespoon dried dill ( I think if you have fresh the replacement is 1 tablespoon fresh for me very 1 tsp dried, I don’t know if you got fresh use your best judgement)
4 cups water with 2 tsp better than bouillon or 4 cups mild vegetable stock
Blending ingredients 1 avocado pitted and scooped out of its shell
1 lemon juiced
Salt, pepper
In your slow cooker put all the soup base ingredients in the insert If you want you can sweat out the zucchini and onion but I wouldn’t go browning it or anything.
Cook on low for five to six hours or high for 2-3 hours. You want the potatos to be tender.
Blend soup ingredients with immersion blender until smooth. Add avocado and lemon juice and blend smooth. Taste and adjust salt and pepper to your liking. Pour into container and chill for 4- 8 hours. Serve with some Greek yogurt on top, or sour cream or creme fraiche. If you want to be all gilding the lily, some crisp crumbled bacon would probably be good too..or crisp prosciutto.
1 Comment
FAQ
1. you coulda made it on the stove
A) yes I know, thanks. I wanted the option of it to switch to warm while I did other things like Yoga Nidra class
2. Cold Soup? Eewwwww! Soup’s supposed to be hot.
A) yep.love them. Very refreshing on hot day. Very delicious and since it hasn’t even chilled in fridge for eight hours and Ive had two room temp cups, it will be even better tomorrow. I also drink hot smoothies in winter for breakfast, aka homemade pureed soups like Campbell’s sippable soups. Don’t be a rigid food gatekeeper.
3) You said slow cooker but then you said MultiCooker, so technically it’s not.
A) I started it on the slow cooker function of my Aromaware Professional. My intent was to come back and revisit it in 2-3 hours. After an hour and 15 minutes it was done. I should have used the MultiCooker soup function for an hour. I switched it to keep warm. So technically slow cooked, but since this MultiCooker cooks fast, I labeled it as such. I think it would have cooked my slow cooker Black Alyss on low for six hours and 3 on high.
Okay, that should take care of the trolls.
Recipe -4-5 servings for slow cooker
Soup base
1 tablespoon olive oil
2 zucchini chopped
2 small russet potato or 1 large peeled and diced
1/2 onion chopped
2 smashed garlic gloves
1/2 tsp of salt
1/2 to 1 tsp of black pepper
1 tablespoon dried dill ( I think if you have fresh the replacement is 1 tablespoon fresh for me very 1 tsp dried, I don’t know if you got fresh use your best judgement)
4 cups water with 2 tsp better than bouillon or 4 cups mild vegetable stock
Blending ingredients
1 avocado pitted and scooped out of its shell
1 lemon juiced
Salt, pepper
In your slow cooker put all the soup base ingredients in the insert If you want you can sweat out the zucchini and onion but I wouldn’t go browning it or anything.
Cook on low for five to six hours or high for 2-3 hours. You want the potatos to be tender.
Blend soup ingredients with immersion blender until smooth. Add avocado and lemon juice and blend smooth. Taste and adjust salt and pepper to your liking. Pour into container and chill for 4- 8 hours. Serve with some Greek yogurt on top, or sour cream or creme fraiche. If you want to be all gilding the lily, some crisp crumbled bacon would probably be good too..or crisp prosciutto.