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A goodness! The vegetables remain whole, have a fine texture and a very good taste!
- carrots- 1 pc
- new peeled potatoes - 5-6 pieces
- celery- ½ small piece
- celery stalks celery - 2 pcs
- living room onion - 2 pcs
- capsicum peppers - 1 pc
- fillets of fresh salmon- 400 gr
- salt and pepper to taste
- lemon juice - 3 tbsp
- Greek yogurt - 2 tbsp
- dried tarragon- 1 teaspoon
Servings: 4
Preparation time: over 120 minutes
RECIPE PREPARATION Vegetable and salmon soup in slow cooker Crock-Pot:
Put in the 4.7 l Digital Crock-Pot slow cooker bowl the carrot and sliced celery stalks, the larger diced potatoes, the celery, the capsicum and the diced salads.
Add the salmon fillet, without skin and without bones, cut into 2 cm cubes.
Pour over 300 ml of water and season with salt and pepper.
Set the slow cooker to High cooking mode and let it boil for 3 hours.
Mix the yogurt with a little hot soup until it reaches the same temperature as the soup in the slow cooker bowl and then pour it into the bowl.
Mix lightly and add the lemon juice and tarragon at the end.
Season if necessary with salt.
