Saury soup in a slow cooker

All vegetables necessary for soup - potatoes, onions and carrots - are cleaned, rinsed under running cold water and wiped with paper towels or napkins.Next, cut the potatoes into small cubes. Finely chop the onion. And cut the carrot into medium-sized cubes.

Pour a little vegetable oil into the bowl of the slow cooker (you can use sunflower or olive oil) and select the "Roasting" or "Baking" mode in the menu on the control panel of the device. Set a timer for 15 minutes of operation. Pour the chopped onions and carrots into the bowl of the slow cooker and fry them until a beautiful golden color, stirring occasionally with a wooden or silicone spatula so that the vegetables do not burn. Do not close the lid of the slow cooker.

Rinse the cereal several times with cold water and drain the excess water through a fine sieve. After 15 minutes, add diced potatoes and washed couscous to the bowl of the slow cooker.

Open a jar of canned saury and also transfer it to the vegetables in the bowl of the slow cooker.

Separately, boil clean drinking water in a kettle, then pour it also into the bowl of a slow cooker. Stir all the ingredients. Close the lid of the slow cooker. Select the "Soup" or "Cooking" mode in the menu on the control panel and set the timer for one hour.

5-10 minutes before cooking, open the multwark and add spices - bay leaf and allspice. Taste the soup and add salt and ground black pepper to taste. The amount of salt depends on the specific canned food that is used for the soup.

Wash the fresh herbs, dry them and also pour them into the bowl of the slow cooker.

After the timer goes off, leave the slow cooker closed for about 15 minutes more so that the soup is infused.

Then pour the soup from canned saury on serving plates, decorate the greens and you can serve it on the table.

Bon appetit!