Vegetable soup

Vegetable soup method:

Raw materials for making vegetable soup:

1 tomato, 3 soybean sprouts, 3 potatoes, 1 carrot, 6 Korean cabbage, 1 / 2 onion, 3 Radix Astragali, 3 Codonopsis pilosula, 2 wolfberry, 2 tsp salt and 1 tsp black pepper.

Processing steps of vegetable soup:

1. Boil Astragalus, Codonopsis pilosula and Lycium barbarum in 8 bowls of water. When there are about 6 bowls left, remove the dregs and leave the soup.

2. Wash and drain the bean sprouts; dice the onion and peel the carrot.

3. Wash and shred Korean cabbage, peel and dice tomato and potato.

4. Add the materials of method 2 and 3 into the soup, boil it slowly over low heat until the soup is thick, and then add salt to taste.

Vegetable soup

Vegetable soup with toast to make breakfast, both appetizing and healthy, a variety of vitamins can be natural supplement comprehensive. Many people do not like to eat vegetables, especially children, instinctively reject and resist green vegetables. In fact, as long as the taste is reasonable, vegetables can become delicious.

Characteristics of dishes

A good way to eat several vegetables at a time, a good way to supplement all kinds of vitamins needed by human body in a day, is in this very fragrant, very delicious, seasonal vegetable soup.

practice

raw material

·Tomato 400g

·Water bamboo 300 g

·Celery 200g

·Coriander 50g

·Bean sprouts 50g

·Milk 500g

·Cream 50g

·2 g pepper powder

·Salt 5g

·10 g minced garlic

make

1. Celery into the food cooking machine, beat into mud standby;

2. Cut tomato and Zizania latifolia into pieces;

3. In a hot pan, add cream, add minced garlic and saute until fragrant. Add celery puree and milk and boil until boiling;

4. Add tomato and water bamboo and continue to cook for 10 minutes;

5. Add bean sprouts, coriander, pepper, salt seasoning, you can eat.

remind

1. Vegetable soup as far as possible to do now eat, put for a long time, there will be some loss of nutrients.

2. As long as there is no conflict in ingredients, you can choose seasonal fresh vegetables to match freely, which is more suitable for the taste of your family.

nutritive value

These vegetables are rich in vitamin A, C, e, B, P, mineral elements such as calcium, phosphorus, iron, protein, fat, carbohydrate and cellulose. Drink vegetable soup, help to enhance human resistance, prevent dry mouth, asthma and upset. In particular, celery contains iron and calcium, which are very beneficial to children and adults. In particular, after the celery is mashed, its leaves are eaten together. The celery glycoside, bergamot lactone and volatile oil contained in the leaf stem have the functions of reducing blood pressure, diuresis, strengthening spleen and enhancing appetite.

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