A complete list of light vegetarian soups in summer. A complete list of light vegetarian soups in summer. Soup is really a magical delicacy. It seems simple but can bring people a very warm feeling. It can also nourish the body. A bowl of soup in summer will...

Refreshing and healthy!

Below is a collection of light vegetarian soups for summer.

Light Vegetarian Soup for Summer 1 1. Winter Melon and Clam Soup This is a classic home-cooked soup, famous for its light and refreshing taste.

Not only delicious, but also rich in nutritional value.

Winter melon has the effect of clearing away heat and relieving summer heat. Combined with the freshness and sweetness of clams, it is a must-have soup in summer.

And the method is very simple. Wash the clams, dice the winter melon, and mince the green onion and ginger.

Put the clams into the pot, add the green onion and ginger, cook until the mouth opens, add the winter melon and cook slowly until soft and waxy, add some salt.

The biggest highlight of this soup is its fresh and sweet taste, which is very appetizing.

2. Sea oyster tofu soup Sea oyster tofu soup is sweet and fresher in taste than winter melon and clam soup. The soft texture of tofu makes the soup taste smoother and more refreshing.

It can also supplement protein and be healthier for the body.

The method is still very simple. Just cut the tofu into cubes, wrap the oysters in starch, bring it to a boil, and add various ingredients.

Its highlight is its rich nutrition, but some people may not be able to accept this soup if they don’t like the taste of seafood.

3. Mushroom and Spare Ribs Soup The nutrients contained in the fungi combined with the nutrients in the pork ribs soup make the nutritional value of this soup enough to supplement daily work fatigue.

Moreover, the aroma of mushrooms matches well with the aroma of meat. When cooking the soup, it is fresh and sweet enough without adding chicken essence.

Drinking these soups in summer is good for the body, is delicious, and can also increase appetite.

If you add some herbal Tremella fungus to the soup, it will not only enrich the nutrition of the soup, but also increase the taste of the soup, making it more delicious.

Herbal Tremella fuciformis is rich in Tremella polysaccharides, dietary fiber and other nutrients, which are good for the intestines and better for the skin.

The main reason is that it is very convenient, no need to wash or soak, just throw some in when making soup.

Light vegetarian soup in summer 2 1. Kelp tube bone soup Kelp has low calorie content, which is suitable for the current sultry weather.

In summer, use kelp to stew tube bone soup, which is light and nutritious.

Method: 1. Soak the kelp in warm water in advance, wash it and cut it into small pieces.

2. Wash the tube bones, put them in clean water, add ginger slices, peppercorns, green onions and cooking wine. Bring to a boil over high heat, then simmer over low heat for about 1 hour. Add a few drops of vinegar to cook out more bone oil.

3. Add kelp and cook, add salt to taste, and cook for about 20 minutes until the kelp is cooked.

Add pepper and chopped green onion before serving.

2. Yam, Dendrobium and Pork Ribs Soup In summer, we most need to nourish the heart and stomach, and eat more warm but not dry food.

Stewing yam, dendrobium and pork ribs together can nourish the stomach and nourish yin, which is most suitable for replenishing the body of the family in summer.

This yam, dendrobium and pork ribs soup is warm but not drying. It strengthens the spleen and stomach, and is light and nutritious.

Method: 1. Choose short ribs or soup bones for the ribs, wash and set aside.

2. Wash the dendrobium and cut into small sections.

It's best to cut it into thin pieces. The soup I made yesterday was too long to bite. Generally, 10 grams of dendrobium is enough.

Peel the yam, wash it and soak it in water.

3. Add appropriate amount of water to the casserole, add bones, green onions, peppercorns, ginger slices and dendrobium.

Bring to a boil over high heat first, then turn to low heat and simmer.

Simmer over low heat for about 1 hour, add appropriate amount of salt, add yam and simmer for 15 to 20 minutes.

After stewing, add pepper, MSG or chicken essence to taste, and add chopped chives.

This soup is light and refreshing. You can drink the soup with meat. The yam is soft and glutinous and delicious. It strengthens the spleen and stomach. Make it for your family.

3. Mung Bean, Lily and Duck Soup Mung beans and duck meat are both cool in nature. In summer, mung beans and duck are stewed together with lily, which is very nutritious.

The mung bean and old duck soup is added with sour ginger from the kimchi jar and pickled radish to remove the fishy smell. It is served with mung beans to reduce the heat. It is simmered for three hours on low heat. This thick pot of soup is especially appetizing with rice.

Method: 1. Buy free-range ducks that have been killed alive. Don’t buy the frozen ones from the supermarket, otherwise they will taste bad.

Wash the duck, pour white wine into a plate, light the wine with paper towels, and burn off the fine hair on the duck. This step also has the effect of removing the fishy smell.

2. Cut the duck into small pieces, put it into boiling water, take it out and rinse it with water and set aside.

The purpose is to remove the fishy smell, and add salt after blanching to make the meat loose and not firewood.