Vegetable Soup in a Multicooker
A lean dish for those who watch their figure. In this dish, all vegetables are interchangeable. Use whatever you have on hand. Fresh or frozen makes absolutely no difference. In any case, it will turn out tasty and, most importantly, low in calories!
Updated : 04 May, 2026
Easy
About 30 min.
Ingredients
250 grams
Zucchini
100 grams
Green bean
0.5
Bell pepper
70 grams
Carrot
1
Onions
1
Garlic
12
Cherry tomatoes
50 grams
Greens
to taste
Salt
to taste
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, place the diced zucchini into the multicooker bowl. I used frozen zucchini, but it is of course better to use fresh young zucchini. In that case, wash them before placing them into the multicooker.
Step 2
Next, add the green beans. Mine were frozen as well. In fact, you can use either fresh or frozen vegetables, because hardly anyone will notice the difference, unless they are born gourmets.
Step 3
Wash the bell pepper under running water and remove the seeds and stem. It is better to use a yellow pepper so the finished dish looks more harmonious. Dice the pepper. And yes, frozen pepper will work too.
Step 4
Wash the carrot thoroughly under running water with a brush, then peel it with a vegetable peeler. A peeler will give you minimal waste. Cut the carrot into small cubes. To make sure the carrot cooks through, you can grate it on a coarse grater.
Step 5
Peel the onion, preferably a white one. If the onion is hard to peel, soak it in warm water for about 5 minutes. Then the skin will come off more easily. Finely chop the onion. Peel the garlic and grate it on a fine grater or pass it through a press. Add it to the multicooker bowl. You can easily leave out the onion here if you do not like it. But I definitely recommend adding the garlic. It gives the vegetable stew a unique aroma.
Step 6
Wash the cherry tomatoes under running water and cut them into quarters or halves, depending on their size. You can replace cherry tomatoes with regular tomatoes if it is tomato season and you have tasty ones on hand. Wash the herbs and shake off excess moisture. The herbs give the dish extra aroma and flavor. Season the soup-stew with salt and pepper to taste. There is no need to add water, because the vegetables will release juice. Cook on the Stew setting for 20 minutes.
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