Homemade Summer Vegetarian Melon Soup
by Flos_solis
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The zucchini and cucumbers are cut out and then broken by hand. I personally think that they have a knife taste when they are cut with a knife. How much they cook will affect the taste, according to your personal preference, but you can give it a try.
2. Put cold water in the pot. I also tear the tomatoes off the pot by hand. When the water is cold, I put them in the pot and boil them slowly, so that the tomatoes will cook into a fragrant soup, and the smell of soil will be less.
3. When the tomatoes are about to change color, put the melons in the pot and boil them over high heat. After 2 minutes, add salt and monosodium glutamate, and put the right amount of your own taste.
4. It’s been cooked until it's soft and the color is completely changed. You might be afraid that the vitamins will die if you cook it. But I still advise you to cook the melons, guagua, peas, and peas for a while to prevent acute gastroenteritis. Advice from my own experience. .
5. Put the boiled vegetable melon soup in front of an electric fan to blow it out or put it in the refrigerator; the next thing to eat is to dry the chili noodles + garlic froth + salt + chicken essence + roasted green peppers (it was especially mentioned in my previous recipes) The practice of burning green peppers), if you think it is troublesome, you can skip the burning of green peppers. The essence of this water is garlic. The whole vegetable soup should not be added with oil, it is vegan.
6. Out of the refrigerator, serve.
7. Look at this melon dipped in chili, it’s appetizing, refreshing and healthy. It’s easy to make. There are many ways to cook lotus white, cowpea, string beans, pumpkin, cucumber, eggplant, etc. in the same way.
