• Post category:Recipes / Soups

Yes, it’s easy! Yes, it’s fast! Cooking a variety of dishes in the Multicooker is now a daily routine for me, and thanks to the investment in the purchase of this appliance, I save so much of my precious time every time. And pressure cooking in the Multicooker preserves the valuable substances in the food, which is good for our health.

How easy is it? Even someone who doesn’t know how to turn on a stove can cook with a Multicooker! You just need to be able to cut the vegetables into pieces, add your favorite spices and hot water. After that, you close the lid of the device and press the button of the corresponding cooking program – for this recipe, choose the Soup program and just wait for the Multicooker to cook for you! And a little trick from our kitchen – to reduce the heating time of the appliance, I add hot water for cooking.

On warm summer evenings, I usually prepare light meals with a low calorie content – a salad of fresh vegetables or vegetable soup. As we lose a lot of water on hot summer days it is good to drink more fluids and a light vegetable soup is an easy way to do this. I cook a variety of vegetable soups with cabbage – it is low-calorie, rich in fiber and gives a pleasant taste to any dish. I use spices with a mild flavor and aroma, as well as ground flaxseed to thicken the soup.

In the recipe for Cabbage Soup ”Summer Garden”, I combine summer vegetables that are available at any grocery store or farmer’s market. And the combination of eggplant, tomatoes and sweet peppers gives a wonderful flavor to any dish and they cook in the same amount of time. Summer white cabbage adds a slight sweetness and depth of flavor to the soup, and thanks to the higher fiber content, it gives the feeling of a rich and filling soup. Flaxseed enriches the soup with useful fats and thickens it by giving it a gentle creaminess.

The recipe for Cabbage Soup “Summer Garden” is one of my great experiments, and its amazing taste managed to impress even the perfectionist in me! And the feeling of fullness and lightness in my stomach from the soup after dinner pleasantly surprised me, so this easy and quick recipe will permanently enter our daily summer menu.

If you do not like the aroma and taste of dill, replace the amounts of dill seeds with the same amount of celery seeds and dry dill leaves with the same amount of dry celery leaves or 10 g of fresh celery leaves.

If you like your food spicy, serve the Cabbage Soup ”Summer Garden” with raw chili peppers or top with dried chili flakes.

Cabbage Soup ”Summer Garden”

Course: Recipes, Soups









Summer vegetable soup in the Multicooker


  • 600 g white summer cabbage

  • 10 g rock salt
    it can be replaced with any other salt

  • 280 g red tomatoes

  • 220 g purple eggplants

  • 220 g green peppers

  • 2 g dill seeds

  • 400 ml hot water

  • 80 g golden flaxseed

  • 2 g dry dill leaves
    can be replaced with 5 g of fresh dill leaves

Cooking instructions

  • I wash and dry all the vegetables from the recipe. With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately.
  • With a sharp knife, I carefully cut the cabbage into small pieces, put them in a bowl and add the salt. With well-washed hands, I mash the chopped cabbage until it softens – depending on the variety of summer white cabbage, this takes 2 to 3 minutes. I put the mashed cabbage in the inner container of the Multicooker. I cut the tomatoes, eggplant and peppers into small pieces and put them on top of the cabbage. I add the fennel seeds and pour the hot water. I close the Multicooker and turn on the Soup cooking program. When the program is finished, I remove the lid of the Multicooker and remove the hot inner container from the inside, leaving it to cool for 5 minutes.
  • With the dry grinding attachment on the blender, I grind the flaxseed for a few seconds into flour – it can also be ground using an electric coffee grinder. I add the ground linseed and dry fennel leaves to the cabbage soup and stir carefully until the added ingredients are evenly mixed – the soup gradually thickens from the added flaxseed.
  • I put the warm soup in appropriate bowls and serve as a separate dish for dinner on Detox menu days along with a few raw chili peppers. Cabbage soup prepared in this way can be served chilled on hot summer evenings.


  • Nutritional value per 100g. product:
  • Energy value – 38.20 kcal
  • Proteins – 1.91 g
  • Carbohydrates – 2.58 g
  • Fat – 1.79 g
  • Fiber – 3.22 g
  • Cabbage soup “Summer Garden” is cooked in the Multicooker on the Soup or Vegetables program, depending on the model and brand of your Multicooker.