We like to eat vegetables, because they are light and can neutralize the greasy meat dishes, and some can even cook delicious vegetable soup. In fact, in the process of cooking vegetables at high temperature, the loss of nutrients will be accelerated. In order to ensure the nutrition of vegetables, different vegetables should be cooked in the most suitable way. And the following vegetables, they should be the most soup.

White radish: White radish is good for stomach, qi and digestion. It can promote bile secretion and help digest fat. Among them, mustard oil and dietary fiber can promote gastrointestinal peristalsis and help discharge waste in the body. Therefore, white radish with ribs, beef, mutton, trotters and other soup, not only qi shun qi, but also reduce greasy feeling.

Kelp: Kelp contains fucoidan, alginic acid and other substances, which can reduce blood pressure and lipid, and also has hemostatic effect on arterial bleeding. In addition, kelp is rich in trace elements, such as iodine, iron and calcium. Kelp can be mixed with tofu, shrimp, ribs, peanuts, pig's trotters, etc., or it is very delicious to cook soup directly with kelp without any materials.

Cabbage: Cabbage is a vegetable that is available in Guangdong all year round, but the most beautiful is from early winter to late spring. Cabbage, carrots and candied dates are boiled together to clear away heat and reduce fire.

Lotus root: Chinese medicine believes that raw lotus root is cold, which has the function of clearing heat and removing annoyance. After cooking, it changes from cold to warm, which has the effects of nourishing stomach and nourishing yin, strengthening spleen and benefiting qi. Cooking soup with lotus root and kidney bean can improve sleep quality, and cooking soup with ribs can strengthen spleen and stimulate appetite, which is suitable for people with weak spleen and stomach to nourish and preserve health.

Dictyophora indusiata: Dictyophora indusiata is an alkaline food. Long-term consumption can adjust the contents of blood acids and fatty acids in middle-aged and elderly people, and has the effect of lowering blood pressure. In addition, Dictyophora dictyophora can also reduce cholesterol in the body and reduce abdominal fat storage.

Yam: Yam is rich in vitamins, amino acids and minerals, and has health care functions such as enhancing human immunity, benefiting the heart and calming the nerves. Yam is suitable for cooking soup with meat, which not only doubles the nutrition of broth, but also facilitates the absorption of nutrients in broth. Meat often paired with yam includes ribs, beef, duck, mutton and so on.

Potatoes: Potatoes are rich in nutrients such as dietary fiber, which can stimulate intestinal peristalsis and relieve constipation after eating. Fresh potatoes can still be lumpy in water after being boiled, and taste very good, so they are suitable for making soup. The most common is the red vegetable soup in western food, also called Luo Songtang. Potatoes, carrots, laver heads, onions and beef are boiled together to make it sweet and sour.

Wax gourd: Wax gourd is cold, which has the effects of moistening lung and promoting fluid production, clearing heat and diuresis. Propylene glycol contained in it can effectively inhibit the conversion of sugar into fat, and wax gourd is a diet vegetable suitable for patients with diabetes, hyperlipidemia, hypertension and coronary heart disease. There are many ingredients suitable for soup with wax gourd, such as ribs, old duck, dried shrimps, mushrooms and so on.