Nutritious vegetable soup

Overview

Seasonal ingredients are also abundant in winter in the north. For the seasonal vegetable soup I made this time, I chose bean sprouts, carrots, white radish, potatoes, celery, winter melon, and cauliflower, which are all common ingredients in the northern winter. It has a light taste and is nutritious and healthy, especially suitable for those who need to lose weight. Functions of vegetable soup: 1. Alkalize the body: Vegetable soup can balance the pH of the blood, activate body cells, accelerate the elimination of acid and poison in the body, and can quickly improve the body's immunity and enhance resistance to diseases. 2. Balanced nutrition: Various vegetables have different properties and provide balanced nutrition for the human body. Uneven nutritional intake caused by partial eclipse will naturally be improved. 3. Activate and repair cells: Vegetable soup can promote cell regeneration and metabolism in the body and enhance the body's self-repair ability. 4. Regulating and balancing effect: Vegetable soup is based on the five elements of nature and the five colors of vegetable soup. It has a mutual regulating effect on the five internal organs of the human body: heart, liver, spleen, lungs and kidneys. Each of the five colors has its own effect. The five colors in one can complement each other to regulate the five internal organs. Through the above process, the environment in the human body can be balanced, the toxins and garbage deposited in the body can be eliminated, and it can play an auxiliary treatment role for some diseases of the human body. The vegetable soup made by using a Thermos stew pot can bring out the greater effects of vegetables during the stew process and preserve the nutrients of the ingredients to the greatest extent.

Tags

• soups
• soup
• maternity
• dinner with friends
• spring recipes
• lunch
• bean sprouts
• cauliflower
• celery
• oil
• potatoes
• white radish
• winter melon
• carrot
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare ingredients: Wash all celery, carrots, white radish, potatoes, winter melon, bean sprouts, and cauliflower. The amount should be as small as possible, because you need to use a Thermos stewing pot, so don’t use too much.

   

2. 2 Dice carrots, white radish, and potatoes. Cut the celery into small sections, break the cauliflower into small florets, slice the winter melon, and leave the bean sprouts unprocessed. Put a little oil in the pot, add the chopped green onions and stir-fry until fragrant. Put diced carrots, daikon radish, potatoes, cauliflower and other hard ingredients into the pot and stir-fry.

   

3. 3 After letting, add soft ingredients, celery, bean sprouts, and winter melon. Stir-fry a few times without frying until cooked through. (The soup will taste better if you stir-fry the vegetables and then cook them, and the stir-fried vegetables are also preheated.)

   

4. 4 Preheat the stew pot first, fill it with 80% boiling water, cover it and shake it a few times to preheat it for 1 minute.

   

5. 5 Put all the ingredients in the pot into the preheated stew pot, add 80% of boiling water, quickly cover the lid, shake it a few times and start simmering for 1 hour.

   

6. 6 Just add appropriate amount of salt and sesame oil to the stewed vegetable soup.

   

7. 7 Finished product picture.