Healthy Soup Recipes

Introduction

A soup is a healthy and soft diet. A bowl of soup every day will keep you healthier! We recommend 5 soups, which are refreshing and not greasy. Drinking them alternately will help your health. The weather is getting hotter and hotter, so you need to pay more attention to your diet. It is recommended that you eat less greasy and spicy food and eat more light meals. When it comes to a light diet, it does not mean that you can only eat vegetarian food or drink porridge. Eating like this every day is not good and is not good for the body.

As the saying goes, "A bowl of soup daily makes you healthier"! Drinking soup in summer is perfect. It can replenish water and nutrients, nourish the spleen and stomach, and remove moisture. I want to recommend 5 soups suitable for summer. They are refreshing and not greasy. Drinking them will keep your body healthy! Come and take a look, and why not do the same?

1. Shrimp, Tofu and Mushroom Soup

Practice:

1. You can choose any mushroom you like. The white jade mushroom used here is washed and cut into small pieces. Remove the shrimp lines from the shrimp and clean them. Rinse the tofu and cut it into small pieces. Prepare the vegetables as you like, such as broccoli, cabbage, peas, edamame, etc.

2. Put in oil to the pot, heat up, add eggs, and fry until golden brown on both sides. Use as many as you like. Cut it into small pieces after serving. You can also break it into small pieces in the pot.

3. Pour the shrimp into the pot and stir-fry until it changes colour, then add the chopped green onion, white jade mushrooms and vegetables and stir-fry until the mushrooms become soft.

4. Then pour an appropriate amount of hot water and cook over high heat for three minutes. When the time is up, add the tofu and cook for two minutes.

5. Finally, sprinkle salt to taste, and garnish with a little wolfberry, and the soup is ready. It is delicious, delicious, and very nutritious. Try it quickly.

2. Tomato Fish Soup

Practice:

1. Prepare a fish, clean it, fillet it off, and cut it into thin slices.

2. Put the fish fillets into a bowl, pour cooking wine, salt, and pepper, mix well, and marinate for ten minutes to remove the fishy smell, then add egg white and starch, stir until thick, and continue marinating for ten minutes.

3. Wash the tomatoes, put them in a pot and cook for a minute or two, then remove the skin and cut them into small pieces. Mince the onion, ginger and garlic and set aside.

4. Put in oil to the pot, heat it, add onions, ginger and garlic and sauté until fragrant, then add tomatoes and stir-fry until the juices come out.

5. Then pour an appropriate amount of water, boil over high heat, and then put the fish fillets in, preferably one by one.

6. Cook until the fish fillets change colour, sprinkle some salt, light soy sauce, and oyster sauce to taste, and cook for another two to three minutes before serving. It’s easy to lose your appetite in hot weather. Try this soup, which is sweet and sour to appetize.

3. Clam and Winter Melon Soup

Practice:

1. Soak the clams in salt water. After three or four hours, clean the clams. Peel the winter melon, remove the inner flesh, and cut it into small pieces. Ginger slices, green onion segments, and coriander segments are ready.

2. Add water to the pot, put in clams, cook until mouth opens, and take them out, do not cook for too long. Pour the soup from the pot into a bowl and let it sit for a few minutes.

3. Heap another pot and put in some oil, just a little bit, not too much. After it is hot, put in onions, and ginger, and stir-fry, then mix the winter melon and stir-fry.

4. After about a minute, pour in the clam soup, but don't pour it into the bottom, watch out for sand. Turn on high heat and cook for a few minutes until the winter melon is cooked.

5. Finally, mix a little salt and clams, mix up a few times, and it's ready to serve. Sprinkle with coriander and serve.

4. Luffa, Enoki Mushroom and Egg Soup

Practice:

1. Peel and wash the loofah and cut it into hob pieces. Remove the roots from the enoki mushrooms, break them into pieces and wash them thoroughly. Crack the eggs into a bowl, mix well and set aside. Wash the wolfberry.

2. Put oil in the pot, heat ip, pour in the egg liquid, cut into small pieces and serve. Then put the ginger and garlic in the pan and stir-fry, then the loofah and stir-fry.

3. After frying for two minutes, add an appropriate amount of water, bring to a boil over high heat, add the enoki mushrooms and cook for two to three minutes.

4. Finally, add eggs, salt, and chicken essence, cook for one minute, then put in wolfberry and sesame oil, stir evenly, and serve.

5. Mustard Mustard and Shredded Pork Soup

Practice:

1. Rinse the pork loin and cut into thin strips. After cutting, wash them with water, remove the blood, then mix salt, light soy sauce, and starch, mix evenly, and marinate for ten minutes.

Cut the mustard into thin strips, or you can use ready-made mustard shreds. Crack the eggs into a bowl and shake well. Set aside.

2. Put in oil to the pot, heat it, add shredded pork and stir-fry until it changes colour, then mix shredded mustard and stir-fry evenly.

3. Then pour in an appropriate amount of hot water, cook over high heat for two minutes, then pour in the egg liquid, cook into egg droplets, sprinkle with some salt to taste and serve.

The above five soups are all suitable for drinking in summer. They are refreshing and not greasy. Have you learned how to make them? Come and make it now to help you have a smooth summer. That’s it for my sharing. If you like me, please follow me.