Carrot sticks and shredded potatoes soup
Overview
Quick soup. As the saying goes, eating radish in winter and ginger in summer will keep you healthy all year round. At the turn of winter and spring, when the weather turns warm and cold, radish is still our best home-cooked dish. If you are tired of eating all kinds of delicious dishes, you might as well try this dish. It is light and refreshing without adding a drop of oil. Every time I cook a pot of soup, there is no leftover soup. I can drink a big bowl by myself. It is simple and quick to make. It is delicious and does not make you fat. The more you eat, the slimmer you become.
Tags
Ingredients
Steps
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Prepare ingredients, peel and wash radish and set aside.
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Grate the radish with a grater, and then grate the carrot with a grater.
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In the same way, potatoes should also be shredded.
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Add an appropriate amount of water to the pot, bring to a boil over high heat, add shredded radish and carrots, and bring to a boil over high heat.
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After the water boils, add shredded potatoes and bring to a boil over high heat.
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When the potato shreds are cooked, the radish shreds and carrot shreds are also cooked. There is no need to thicken the juice in this soup, because the potato shreds themselves contain starch and will naturally thicken the soup after being put into the pot.
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Peel, wash and chop the green onions, wash and chop the coriander, turn off the heat, add pepper, salt, chopped green onions and chopped coriander to taste.
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Remove from the pan.
