1. Cut celery, carrots, and tomatoes into small pieces for later use.
2. The butter melted in the pot.
3. Pat the garlic and sauté with butter.
4. Carotene is a fat-soluble vitamin. First add carrots and stir fry, then add tomatoes to continue stir fry.
5. Add the diced celery to the tomato soup and stir fry.
6. After the vegetables are fried, add pepper and salt and stir-fry evenly.
7. Transfer the fried vegetables to the soup pot, add a lot of water and boil for 30 minutes. For hanging vegetable broth, the amount of water is about 1500ML.
8. When cooking the vegetable broth, prepare the ingredients for the chicken broth. Clean the chicken and cut the corn into large pieces.
9. Slice ginger and scallion into sections. Wash a few healthy goji berries for later use.
10. After the vegetable stock is boiled, strain out the diced vegetables for later use.
11. The chicken is put in the pot first, and the surface foam is removed after it is boiled.
12. Add corn, green onion ginger wolfberry, and bay leaf white cardamom. Add an appropriate amount of salt and simmer for 50 minutes. Remember to turn the chicken in the middle. The salt can be added a little less to facilitate adjustment after the soup is cooked.
13. Sprinkle a few celery leaves in 50 minutes before serving. This vegetable leaf is purely for decoration, whether it depends on personal preference or not.
Tips:The chicken soup cooked in vegetable broth will have a fresh vegetable aroma and a light sweetness, which is more suitable for summer when the appetite is poor.
