Pumpkin Lily Soy Milk Sweet Soup

Name: Pumpkin Lily Soy Milk Sweet Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g pumpkin; 50g lily; 100g soy; 1000ml Shimizu; a little Wolfberry; Some honey

by Connie Chen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pumpkin can not only be fried and roasted, but also can be used to make soup. Pumpkin is rich in nutrients and has the effects of preventing high blood pressure, nourishing liver and kidney, and promoting digestion. Soy milk can maintain normal nutritional balance, fully regulate the endocrine system, lower blood pressure and blood lipids, reduce cardiovascular burden, increase heart vitality, optimize blood circulation, and protect the cardiovascular system. [Pumpkin and Lily Soy Milk Sweet Soup] It is a special and nutritious soup with a sweet taste and delicious taste. "

Ingredients

300g Pumpkin
50g Lily
100g Soy
1000ml Shimizu
a little Wolfberry
Some Honey

Pumpkin Lily Soy Milk Sweet Soup

1. 100 grams of soybeans soaked in water for more than 4 hours

2. Put the soybeans and 1000ml of water into the soymilk machine

3. Press the "non-filtered wet beans" function button of the soymilk machine

4. After the soymilk machine is finished, there will be a thick soymilk with a delicate taste

5. Cut pumpkin into pieces, soak and wash lily in advance

6. Put the pumpkin, lily and water in a casserole

7. Bring the water to a boil and turn to low heat, and boil the pumpkin and lily until soft

8. Add soy milk and boil, sprinkle some goji berries before turning off the heat, and cook for 2 minutes. After cooling, you can add honey to add sweetness

Tips:
It is recommended to soak the lily in advance if the pumpkin is still whole after boiling, so that the cooking time is shortened, and the pumpkin will look much better.