As the weather gets cooler, cook a delicious vegetarian soup with seasonal vegetables to gather with friends and enjoy healthy vegetarian food.

Vegetarian Soup 1

Ingredients Soybean sprouts, carrots, celery, mushroom pedicles

Method: Peel the carrots, wash and cut into pieces, wash and cut the celery into small pieces , wash the mushroom stems and soak until soft. Set aside. Then pour all the ingredients into the pot, add water and bring to a boil, then reduce the heat to low and continue to cook (leave a gap in the pot lid) until the flavor is thick, turn off the heat, let it cool and filter, leaving the soup (don’t leave the wrong one).

Vegetarian Stock 2

Ingredients: Mushroom pedicles

Method: Wash the mushroom pedicles and pour them into the pot, add water and bring to a boil over high heat, then reduce the heat and simmer for 1 hour. Cool and filter, leaving the soup (add an appropriate amount of broad beans for a richer taste)

Vegetarian Soup Three

Ingredients: Soybean sprouts, sugar cane, soybean salad oil

Pour an appropriate amount of soybean salad oil into the cooking pot and heat it up. Pour in the soybeans and stir-fry over high heat for a few minutes. Then add water and sugar cane (the sugar cane must be crushed in advance). After cooking, remove the residue and retain the juice. If you add an appropriate amount of red dates or mushroom soup, it will taste better.

Vegetarian broth 4

Ingredients: 1.5 jins of soybean sprouts, 10 red dates (pitted), 2 taels of celery (cut into sections), 2 taels of winter mushrooms , 1 small piece of carrot (cut into pieces) 12 cups of water, 2 slices of ginger, appropriate amount of salt/water

Method

1 Remove the roots of soybean sprouts, wash and drain, put in a pot Dry and set aside.

2 Soften the mushroom stalks. Slightly cut off the hard part, wash, drain and set aside.

3 Heat about 1 and 1/2 tablespoons of oil, sauté the ginger slices until fragrant, add soybean sprouts and stir-fry thoroughly, add water and the above ingredients, bring to a boil, then simmer over low heat to make a thick soup. Remove the "soup dregs" to make a vegetarian soup.

Vegetarian soup stock 5

Ingredients: 150g Chinese cabbage leaves, 300g soybean sprouts, 300g carrot peels, 100g white radish peels, 100g celery leaves, 100g water, 5000 Gram

Method: Boil all the ingredients together over low heat for 1 hour

Vegetarian broth 6

Ingredients: mushrooms, kelp, soybean sprouts, cabbage, white radish, and corn , appropriate amount of salt and water

Method: Boil for about four hours. The prepared soup stock can be refrigerated and used at any time.