Making Various Flavored Vegetable Soups is More Nutritious Than Egg Soup!

Every time I make a meal, I always feel a headache about what soup to cook. It's tiresome to repeatedly cook the same soups. Especially when there are picky eaters at home, it's even more troublesome. In fact, we can utilize vegetables to make a delicious vegetable soup during cooking, which is both tasty and visually appealing, making picky eaters also eager to try it.

I. Mushroom Vegetable Soup

Ingredients:Corn on the cob, enoki mushrooms, shiitake mushrooms, oyster mushrooms, celery leaves, salt

Instructions:

1. Peel and cut the corn into segments, enoki mushrooms, shiitake mushrooms and oyster mushrooms soak in diluted salt water for 10 minutes.

2. Rinse the mushrooms with clean water, slice the shiitake mushrooms, and cut the enoki mushrooms into small pieces, wash and prepare the celery leaves.

3. Add water to the pot and bring to a boil, then add the corn, enoki mushrooms, shiitake mushrooms, and oyster mushrooms.

4. Reduce the heat and simmer for about 20 minutes, add salt and celery leaves.

II. Tomato Vegetable Soup

Ingredients:2 tomatoes, 1 potato, 1 carrot, 1 small head of broccoli, 30g corn kernels, 30g butter, salt, black pepper, 10g sugar

Instructions:

1. Wash and cut the carrots and potatoes into small pieces, chop the onion into small pieces, and break the broccoli into small florets.

2. Wash and peel the tomatoes, then cut them into pieces and put them in a blender to make tomato puree.

3. Heat the pot, add the butter and stir until melted.

4. Increase the heat, add chopped onion, then pour in the tomato puree and sugar, stir until combined, add water.

5. Bring the water to a boil, add the potato and carrot chunks, cook until boiling again.

6. Add the corn kernels and broccoli, cook for about 2 minutes.

7. Finally, add black pepper, salt, and stir well.

III. Colorful Vegetable Soup

Ingredients:2 tablespoons of dried kelp, 1 carrot, 10 pieces of enoki mushrooms, 1 box of seafood mushrooms, 1 young buddha pear, 2 corn cobs

Instructions:

1. Wash and clean the dried kelp, add 2/3 of the water to the pot to boil, after boiling for 15 minutes, then simmer for 15 minutes.

2. Cut the corn into segments, peel and dice the carrot, cut the young buddha pear into thick slices.

3. Wash and clean the enoki mushrooms and seafood mushrooms, cut the seafood mushrooms into long and short pieces.

4. First, add the carrot and corn to the soup and cook for 15 minutes.

5. Then add the seafood mushrooms and shiitake mushrooms, and cook for 15 minutes.

6. Finally, add the young buddha pear, cook for 15 minutes, turn off the heat and drizzle with a little sesame oil, add salt to taste.

IV. Curry Vegetable Soup

Ingredients:3 pieces of triangular tofu, 2 shiitake mushrooms, 1 eggplant, 1/2 onion, 1/3 red bell pepper, 1/3 yellow bell pepper, 50g red beetroot, 40g corn kernels, 2 bundles of green beans, 10g minced garlic, 10g ginger minced, 600cc vegetable broth, 20g curry powder, 20g curry blocks, 2g chili powder

Instructions:

1. Wash and cut the triangular tofu, shiitake mushrooms, and corn kernels.

2. Wash and cut the onion and red beetroot into small pieces, cut the red and yellow bell peppers into small pieces.

3. Wash and cut the green beans into segments, put them in boiling water to cook until they become a vibrant green, then drain and set aside.

4. Heat 3 tablespoons of salad oil in a pot, add minced garlic and minced ginger and sauté until fragrant, then add chili powder and stir until fragrant.

5. Add all the prepared vegetables and mix well.

6. Add curry powder and mix until evenly distributed, then add vegetable broth and bring to a boil.

7. Reduce the heat and simmer for about 15 minutes, add curry blocks and stir until completely dissolved.

V. Italian Tofu Vegetable Soup

Ingredients:1 block of silken tofu, 1 tomato, 1/2 onion, a little bit of Dutch parsley, 2 packs of high-quality broth, 2 tablespoons of olive oil, salt, black pepper

Instructions:

1. Wash and chop the tomato and onion into small pieces.

2. Heat 2 tablespoons of olive oil in a pan and sauté the tomato and onion.

3. Add 2 bowls of water and the high-quality broth and cook until the tomatoes are soft.4. Add the silken tofu, plus salt and black pepper and cook for a short time.

5. Pour into a bowl and sprinkle with Dutch parsley.VI. Mixed Vegetable Soup

Main Ingredients:150g white cabbage, 50g onion, 100g carrot, 50g celery, 100g potato, 100g tomato

Accessories:

50g stir-fried noodles, 30g cream

Seasoning:

8g minced garlic, 8g chopped green onion, 20g beef tallow, 2g bay leaf, 5g chili (red, pointed, dried) , 1g black pepper, 5g salt, 1g flavor enhancer

Instructions:

1. Wash and cut the onion and carrot into slices.

2. Wash and cut the celery into segments, and cut the potatoes and white cabbage into triangular blocks.

3. Chop the garlic into minced pieces, and slightly blanch the tomatoes in hot water, then chop them.

4. Place the pot on a wok and pour in the rendered beef tallow, bring to a boil on high heat.

5. When the beef tallow has come to a boil, add bay leaf, black pepper, and minced garlic.