materials: 1 cans of tomato (whole grain/slice), 3-5 pieces of laurel leaves, 1 tablespoons of Italian herbs, 1 onion, 3-5 mushrooms, 1 small potato, 5 corn shoots, 5 green beans, 6-11 shelled white shrimps, 1 large fish slices and 1 small flower branches

2. Wash the diced potatoes with clear water for several times, and wash off the starch outside the powder, so as to avoid that the potatoes are too soft or rotten during boiling, which will affect the clarity of the soup.

3. Open the canned tomato, pour it into an empty bowl, and use kitchen scissors to cut the tomato particles slightly.

4, hot pot, add a little olive oil, add diced onion and stir-fry until slightly softened.

5. Pour canned tomatoes into the same pot, stir fry slightly, and add water.

6. Add all spices, bring to a boil, add diced potatoes, and cook until the potatoes are cooked, the flavor of spices is released, and the taste of soup base is blended. (Potatoes can be penetrated with chopsticks.)

7. Bring water to a boil in another small pot, add 2 spoons of salt, add seafood and saute it, and take it out immediately after it is cooked. Set aside for later use.

8. Add other vegetables into the soup, and keep the taste of the vegetables before adding them. Cook until you like the cooked degree, and turn off the heat.

9. Take a deep bowl, fill the dish with vegetables, spread the freshly cooked seafood and add soup.