Sweet-spicy soup with baked peppers in slow cooker Crock-Pot 4.7 L
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We clean the vegetables, chop them into cubes and put them in the bowl of the Crock-Pot slow cooker 4.7 L Digital.
Add the frozen peas and rice, then fill with enough water to fill 3/4 of the capacity of the dish.
Add a teaspoon of salt, cover the bowl with the lid and connect the appliance to the power supply.
Select Slow mode for 4 hours.
30 minutes before the time expires, put the olive oil in a pan on the fire, sprinkled with a clove of crushed garlic and broken basil leaves.
Add the tomatoes for the soup, a bay leaf and a thyme powder and mix well on the fire until the flavors blend, 5-6 minutes, then remove the bay leaf and add this sauce to the soup in the bowl, mixing well among the rest ingredients.
Finally, after disconnecting the appliance from the power supply, add the finely chopped green parsley and the hot pepper slices.
This sweet-spicy soup with baked peppers is very tasty, and if you want it slightly sour, you can match the taste with lemon juice or vinegar during serving.
The advantage of cooking with this appliance, in addition to keeping the taste of the ingredients used, is also that it will do its job unattended, during which time we can see other occupations, we can go to the market, visit, or even at work, and when we come home, we find the food ready, maybe just season it with something, according to taste.
I hope you find my recipe for sweet and spicy soup with baked peppers useful!