Pumpkin Pea Tremella Soup

Name: Pumpkin Pea Tremella Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g pea; 270g Stuffed and Seed Mini Pumpkins; 10g Dry white fungus; 15g Wolfberry; Some Shimizu

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pumpkin has the effects of nourishing the middle and nourishing qi, clearing away heat and detoxification, and can protect the gastric mucosa and help digestion.
Pea contains a variety of nutrients, rich in lysine, vitamin C, carotene, and trace elements, which can prevent the synthesis of human carcinogens, help to excrete toxins from the body, and protect the liver.
Tremella not only has the effect of invigorating the spleen and appetizing the stomach, but also has the effects of clearing the intestines, nourishing yin and moisturizing the lungs.
Lycium barbarum has the effects of nourishing the liver and kidneys and improving eyesight. It is rich in carotene, multiple vitamins, calcium, iron and other essential nutrients for healthy eyes, but it should not be consumed in excess. An adult's daily consumption is 15-20 grams. "

Ingredients

Pumpkin Pea Tremella Soup

1. Clean the mini pumpkin

2. Frozen peas ready

3. Tremella foam

4. Wash the wolfberry, soak a small amount of water to soften

5. Remove the flesh and seeds of the pumpkin and cut into small pieces

6. Put all the materials into the soymilk machine, add appropriate amount of water, and start the "soymilk" program

7. The green thick pumpkin pea white fungus soup is born

8. Sprinkle with two goji berries, it looks good and delicious

9. Very nutritious

Tips:
Because pumpkin contains a lot of water, you don’t need to put too much water in it. The soup will be thick. The pumpkin skin will be mashed together, which is nutritious and easy to digest. Pumpkin itself has a sweet taste, so there is no need for additional sugar.