Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegetarian soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Vegetarian Soup is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegetarian Soup is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook vegetarian soup using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Soup:
- Get 2 corn cob
- Make ready 300 grams sweet cabbage
- Take 300 grams cauliflower
- Take 2 carrot
- Take 2 potato
- Make ready 50 grams shimeji mushroom
- Prepare 1 clove whole garlic
- Get 1 large onion
- Make ready 1/4 tsp sesame oil
- Take 2 inches of ginger
- Prepare 1 liter vegetable stock
- Take garnish
- Make ready 1 cup scallion
- Take seasoning
- Take 1 tbsp salt
- Take 1 tbsp light soy sauce
- Get 1 tsp white pepper
Try these easy vegan soup recipes with lentils, cauliflower or tofu and never look back. Tomato, chickpea and pasta soup This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Gluten free and vegan "This soup was EXACTLY what I was looking for.
Instructions to make Vegetarian Soup:
- put all ingredient in preasure cooker on high for 20 minute
- add seasoning more or less depending on your preferences of taste simmer for 1 minute top garnish serve hot
- serve vegetable soup as it is
- optional blend it and serve top corn kennel and scallion
It has added red pepper and ginger, and is deliciously smooth. Gluten free and vegan "This soup was EXACTLY what I was looking for. Veggie-packed, and not bland at all (which I find can be an issue with vegetable soups…like carrots in tomato water I often say). My veggie combo was potato, zucchini, green beans, and kale at the end - used more like three cups. These recipes are fully flexible and perfect for using up leftovers or adapting to whatever you have at home.
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