Mixed Vegetable Soup

Mixed vegetables soup

Soups are great during the cold season. If you have cough or cold soup gives a lot of relief. They digest easily and are easy to prepare. They are low in calories and help to lose weight and are excellent source of vitamins and nutrients.  Homemade soups are far superior to the canned stuff. You control the amount and types of vegetables. Soups mostly consist of water, which is good for the body.

You feel full after a bowl of soup. Therefore if you take a bowl of soup you will eat much less of other food. This helps in losing weight.

Spinach

Today I am going to make a very simple vegetable soup using cabbage, mushroom, spinach and tofu. Tofu is rich in protein. It is very bland. To make it tasty you have to fry it with seasonings. But you will see that the tofu tastes great in this soup without the need for frying and spices. I added ginger to give the soup a nice fragrance and also help in the digestion.

                                   Recipe summary 
                                              For 
                              Mixed Vegetable Soup

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 4

1. Wash and slice 250 grams cabbage coarsely.

Ingredients

Sliced cabbage

2.Wash 250 grams spinach and  remove the leaves. Chop them small.

3. Wash 250 grams tofu into 1" cubes.

Tofu

4.Remove and discard the hard stem from the 100 grams shitake mushroom and slice the mushroom thin.

5. Wash, grate and slice 50 grams carrot thin.

Mixed vegetable soup

6. In a large saucepan add 100 ml vegetable stock and 3 cups water and bring to a boil. 

7. Add 1 onion finely chopped, 3 cloves garlic sliced into small pieces, 1 inch slice of ginger grated fine. Cabbage and carrots and boil covered for 10 minutes. 

8. Lower the heat to medium and add tofu, mushroom and spinach and simmer for another 10 minutes. Add ½ teaspoon of salt and
1/8 teaspoon pepper and remove from heat. 

       Mixed vegetable soup is ready.

                                  

                    Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

Main

250 grams cabbage

250 grams spinach

250 grams hard tofu sliced into small cubes

100 grams shitake mushroom sliced thin

50 grams carrot sliced thin
Others

100 ml vegetable stock

1 onion chopped finely

3 cloves garlic sliced into small pieces

1 inch slice of ginger grated fine

½ teaspoon of salt

1/8 teaspoon pepper

3 cups water

Ingredients for Mixed Vegetable Soup

Preparation

Wash and slice cabbage coarsely

Sliced cabbage

From the spinach bundle cut out 2 inches above the roots and discard. Take only the leaves from spinach leaving stems out. I use the stems for juicing.

Chopped spinach

Remove and discard the hard stem from the shitake mushroom and slice the mushroom thin.
Wash and slice tofu into 1" cubes

Tofu

Method:

Mixed Vegetable Soup in a cup

In a large saucepan add the vegetable stock and water and bring to a boil.  Add onion, garlic, ginger. Cabbage and carrots and boil covered for 10 minutes. Lower the heat to medium and add tofu, mushroom and spinach and simmer for another 10 minutes. Add salt and pepper and remove from heat. The soup is ready.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

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