Want soup but don't have time to stew? These delicious vegetable soups that don't gain weight can be done in ten minutes

I usually like to drink soup and don't have time, although the stew soup is delicious, but it takes a few hours, today I recommend a few simple and nutritious vegetable soups to meet the needs of you who don't have time to stew soup.

First, home-cooked mushroom soup

When it comes to vegetable soup, the home-cooked soup must have a name, but in fact, the ingredients used in the traditional soup are very complex, including sea cucumber, squid, dried bamboo shoots, ham, etc., you can imagine how delicious this soup is. We often make three fresh soups, do not use sea cucumber squid, generally use mushrooms to improve freshness, add meat slices or pork liver, put a few pieces of green vegetables, can not afford ham, but can afford ham sausage, so a home-style three fresh soup is made, the ingredients can be matched at will.

Method:

Ingredients: Slice fresh mushrooms, cut the meat into thin slices, add pepper, salt, cornstarch to marinate (or without meat slices), slice ham sausages, wash the greens (cabbage, water spinach, spinach, lettuce can be optional), and finally prepare some shredded ginger and chopped green onions.

Put a little oil in the pot, fry the shredded ginger and mushrooms, add water to boil after the water is fried, add the meat slices and ham sausages, cook the meat slices and blanch the vegetables, add salt, pepper and chicken essence to taste, and finally sprinkle with chopped green onions.

Second, basil potato soup

Many people have never heard of or eaten this dish, but it was only last year that I was lucky enough to eat this dish at the restaurant, and I learned that perilla and potatoes can be made into soup, and it is so delicious. The potato soup I ate at the restaurant was in the form of lumps, soft but still formed, and I like to make it myself at home and turn the potatoes into a thick soup. Children are also very fond of drinking it, and scooping a spoonful of bibimbap is quite delicious.

Method:

Prepare two or three small potatoes (I personally think small potatoes are better than large potatoes), peel them, cut them into hob pieces, boil hot water in a pot, and steam the potatoes. Finely chop the shiso and chop some green onions, and the dish basically does not need other ingredients.

Put a little oil in the pot, put the steamed potato pieces down and fry, it will be more fragrant when you fry it, add water to boil, add salt, a little pepper to taste, add perilla, add chicken essence to taste before coming out of the pot, sprinkle with chopped green onions, and it's done. Steaming potatoes in advance can save the time of boiling in water, and the steamed potatoes are more powdery and sweet.

Three, preserved egg amaranth soup

In addition to being used for cold salad, preserved eggs are also very delicious when used to cook soup, and it has the effect of improving freshness. Autumn is the time to eat amaranth, preserved eggs are used to match red amaranth, which is fresh and fresh, and the color is purple and red and beautiful. When amaranth is not available, we can also use cucumber or bean sprouts instead, the same method, and the taste is also good.

Method:

Prepare two preserved eggs, peel them and divide them into four

A handful of red amaranth, only the tender tip part, cut a little ginger and chopped green onion

Heat the pan with less oil, fry the preserved eggs, add shredded ginger to remove the fishy, fry until the skin is wrinkled, add boiling water, add boiling water to the soup, add the amaranth, boil again, add salt, pepper, and chicken essence to taste. Remove from the pan and sprinkle with chopped green onions.

Fourth, fresh lily meat sliced soup

Many people don't know how to eat fresh lilies, I like to use them to cook soup, the soup cooked by fresh lilies has a faint milky white, delicious and a little sweet. When buying lilies, be careful not to buy bitter lilies, generally untreated mud and spots have a little bitter taste, we can choose the treated vacuum packaging, the whiter the lily, the better the taste.

Method:

The lily is dismantled and picked into slices, the fragrant pork is cut into thin slices, salted, peppered and cornstarch marinated, and a little shredded ginger and chopped green onion are chopped.

Heat the pan with less oil, fry the meat first, add water, add ginger shreds and lilies, boil over high heat, the lilies are cooked relatively quickly, bite down into the powder and glutinous, cook for a long time, the soup will become milky white, and finally add salt to taste, sprinkle with chopped green onions.

Fifth, fungus tomato and tofu soup

Tofu is a good ingredient for soups, tender, delicious, and easy to cook. The tofu used for cooking soup must be made of water tofu to make it taste better. The fungus can also be substituted with other mushrooms, but adding the fungus can make the soup richer in color.

Method:

Soak the fungus in warm water in advance, cut into shreds for later use, pay attention to the fungus not to soak too much at one time, the soaked fungus should be eaten within a day, and the fungus soaked in water for a long time is poisonous.

Scratch the tomato, blanch it with boiling water, then peel and chop it, and the peeled tomato tastes better. Cut the tofu into small pieces or slices, and chop a little green onion.

Boil water in a pot, add tofu and fungus, add tomatoes after boiling, add salt and pepper to taste, add a little water starch to thicken, add chicken essence to taste before cooking, sprinkle chopped green onion and drizzle with sesame oil after cooking.

Sixth, winter melon, seaweed and shrimp skin soup

Winter melon hot ingredients, usually we will use winter melon stewed pork ribs to make soup, stewed soup is time-consuming, used to cook soup is convenient and delicious, with seaweed and shrimp skin, more delicious, seaweed if replaced with kelp, will make this soup more flavorful, but because kelp is more difficult to cook, so seaweed or seaweed can be used.

Method:

Seaweed soaked in water, some seaweed is inevitably mixed with sediment, first soak in water can let the sediment sink to the bottom and filter out

Peel the winter melon and cut it into small pieces, trying not to be too thick.

Stir-fry the ginger shreds in a hot pan with less oil, add an appropriate amount of water, boil the winter melon, and after the winter melon is cooked, add seaweed and shrimp skin.

Finally, add salt to taste, remove from the pan and sprinkle chopped green onions.

There are many, many ways to make mixed vegetable soups, and different ingredients can be combined with each other to make different deliciousness, as long as you carefully find it and use it to try. Vegetables-based soups are different from meat, which is mellow and rich, and is more fresh and beautiful, and the key is to make it simple and reduce fat.