Healthy Mixed Vegetable Soup

This healthy mixed vegetable soup recipe does not use any meat -based protein mixes such as beef, chicken or seafood. Only vegetables are the ‘main stars’’ . This dish is suitable to be served as a side dish with white rice and your favorite side dish.

Sometimes it is difficult for us to feed children only vegetables if there is no seasoning, but with the techniques in this recipe we will try to enhance the natural flavors of the vegetables. The first, we use mushrooms as a flavor base. I use oyster mushrooms but you can replace them with any mushrooms you like. The mushrooms will be cooked until crisp and this will make the mushrooms taste more delicious as they do not react the mushrooms ’natural proteins and sugars with high temperatures.. Fried mushrooms taste very different from just boiled mushrooms.

Both, the arrangement of cooked vegetables is also important, hard vegetables such as carrots and broccoli will be cooked first so that they are soft and the flavor can be absorbed into the soup. Fast -cooking vegetables we add later and do not cook for a long time.

This healthy mixed vegetable soup can also be eaten alone if you do not want to eat rice and want to lose weight. This soup is complete with carbohydrate properties, fat , protein , fiber and fill. If you want to try a low fat dish, rich in vitamins and fiber, can try this recipe.

Ingredients

200g of finely chopped holland onions
150g carrot , cut as thick 1/2 cm
2 finely chopped garlic cloves
100g Bengal pepper
2 sliced ​​red chili
200g oyster mushrooms
250g brocolli
150 mustard greens
4 small cut tomato seeds 4
1 packets of tofu eggs are cut
2 tablespoons of liquid soy sauce
1 teaspoon of Aji-Shio white pepper
2 tablespoon of oyster sauce
1 teaspoon of salt or to taste
1 packet of tofu eggs

Method

1. Heat a little oil in a saucepan.
2. When the oil is hot, add oyster mushrooms. Fry until it starts to brown. Don’t worry if there is a dark brown crust on the edges and surface of the pot. We will dissolve this crust and it will add the flavor to our vegetable soup. Set aside the mushrooms first.
3. Add the scallions. Fry until it starts to wilt and add the carrots.
4. Add a little more oil so that the ingredients for the stir fry don't stick.
5. Then add the bell pepper and sauté to 2-3 minutes more.
6. Add the chopped garlic and red chillies.
7. Put back the oyster mushrooms. Stir evenly.
8. Add 250ml or 1 cup of water. Mess and dissolve any remaining crusts.
9. 1500ml or 6 cup of water again and turn up the heat. When it boils, add the broccoli, mustard greens and tomatoes.
10. Add 2 tablespoons of liquid soy sauce, 1 teaspoon of Aji-Shio white pepper, 2 tablespoon of oyster sauce , salt 1 teaspoon of salt or to taste and finally know the eggs.