Materials: 2 to 3 tomatoes, 1 whole roll of cabbage, 2 onions, 1 small handful of celery, 1 small bowl of fungus, salt, pepper and a little chicken essence

Practice: pour clear water into the soup pot, and when the water boils, put all the vegetables into the pot until all the dishes are boiled. Before turning off the fire, add salt, pepper and a little chicken essence according to your own preferences. In this way, a pot of delicious and nutritious slimming soup is finished.

2. White gourd slimming soup

Material: prepare 2g of white gourd, 1g of peas and 2g of tofu

Practice: wash the white gourd, peel and cut into pieces, cut the tofu into small pieces, and wash the peas for later use; Pour a little base oil into the pot and stir-fry the wax gourd pieces for a while; Then pour in peas and tofu blocks, pour in clear water and have no vegetables. After the water is boiled, turn off the heat for another two minutes, add a little salt and sesame oil, and serve.

3, mushroom and spinach slimming soup

Materials: mushroom, spinach, ginger, broth, white sugar and salt

Practice: soak the mushroom first, then cut off its feet, then slice the mushroom and cut the spinach into sections; Then, put some oil in the hot pot, saute ginger slices, then add mushrooms and soup to boil, turn to slow fire and cook for another 15 minutes; Add spinach and boil until cooked. Finally, add salt and sugar to taste.

4. French Cream Carrot Soup

Ingredients: carrots, canned corn cream, milk, concentrated soup, broccoli, salt and pepper

Practice: firstly, wash carrots and grind them into mud, add corn cream and milk, heat them with medium heat, then add salt and pepper to taste them, then break the broccoli into small flowers, wash them and blanch them in hot water.

5, milky pumpkin soup

Material: pumpkin, milk, glutinous rice flour, a little whipped cream, and a little sugar

Practice: wash and peel the pumpkin, cut it into cubes for later use, pour the diced pumpkin into a bowl and steam it in a steamer for about 12 minutes; Take out the steamed pumpkin, cool it, pour it into a blender and beat it into mud, and pour the water in the bowl together; Pour pumpkin puree into the pot, pour a little milk, add white sugar, whipped cream and glutinous rice flour and stir evenly with low heat.

6. Wax gourd and barley bone soup

Material: 1 pig bone, 1 inch thick piece of wax gourd, 1g of barley, 5-6 pieces of ginger, 2 onions, 1/4 star anise and 1 casserole

Practice: soak the barley for 4 hours in advance, wash the pig bone, put in water just above the bone, and take out the pig bone after boiling. Pour out the blood, put it back into the bone, pour boiling water, the amount of water depends on personal preference, boil over high fire, add onion ginger, star anise and coix seed, and simmer over low heat; Stew for about 2 hours, put the wax gourd slices before eating, and stew until rotten.

7, fungus asparagus mushroom soup

Material: asparagus 32g, mushrooms (fresh mushrooms) 16g, fungus (dried) 5g, soy sauce 5g, salt 3g, monosodium glutamate 2g, pepper 3g, sesame oil 1g

Practice: asparagus is cut off and sliced. Remove the sediment from the mushrooms, put them in a pot, blanch them with boiling water, cool them, and slice them; The fungus is sliced like asparagus. Add soup, salt, monosodium glutamate and pepper to the wok and boil. Then add asparagus, mushrooms and fungus and cook for 2 minutes. Pour soy sauce and sesame oil into the bowl.