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Vegetable and salmon soup in Crock-Pot slow cooker

Vegetable and salmon soup in Crock-Pot slow cooker

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.