Ingredients: canned tomatoes (whole / sliced) 1 can, bay leaf 3 to 5 pieces, 1 tbsp of Italian-style herbs, 1 onion, 3 to 5 mushrooms, 1 small potato, 5 corn shoots, 5 string beans, shelled white shrimp 6 to 10, a large piece of fish fillets, 1 small branch

Practice:

1, onion finely diced, vegetable ingredients are diced and standby.

2, potatoes diced with water wash a few times, will be outside the flour powder starch wash off, to avoid simmering potatoes too soft or burnt off, affecting the clarity of the soup.

3. Open a can of tomatoes and pour it into an empty bowl, then use kitchen scissors to cut up the tomato particles a little.

4. Heat a pan, add a little olive oil and sauté the diced onion until it softens a little.

5. In the same pan, add the canned tomatoes, stir-fry a little and add the water.

6. Add all the spices, bring to a boil, add the diced potatoes, and cook until the potatoes are cooked through, the spices are released, and the flavors of the soup base are blended. (Potatoes can be pierced with chopsticks if necessary.)

7. Bring a small pot of boiling water to a boil, add 2 tablespoons of salt, add the seafood, and cook until done. Remove from the heat and set aside.

8. Add other vegetables into the soup, keep the vegetables taste last, cook until your favorite degree of doneness, turn off the heat.

9, take a deep bowl, the soup in the vegetable material in the plate five full, spread just hot cooked seafood material, add soup.