Thick Soup Boiled Vegetables

Name: Thick Soup Boiled Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs onion; 2 pcs potato; 2/1 carrot; piece Oily tofu; 10 pieces Crispy sausage; A Sweet potato; 2/1 cabbage; 2s Broccoli; 3 pieces Thick soup treasure; 1000ml water

by Autumn Rain 8999

4.6 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

After the frost, the body needs to be adjusted and supplemented. At this time, the diet should be more light. Today's dish is oil-free, less salt, and simple. Eating a bowl of boiled vegetables in this cold autumn can warm your stomach and heart.

Thick Soup Boiled Vegetables

1. Potatoes, onions, and carrots are peeled and cut into large pieces. Wash the sweet potatoes and cut into large pieces for later use.

2. Cut the potatoes in half and smooth the cut with a knife, so that they won’t rot easily when they boil.

3. Cut oiled tofu into 4 pieces

4. Cut the 2/1 cabbage into 3 portions and fix them with toothpicks so as not to become unrecognizable when cooking

5. Bring 1,000 ml of water to a boil, add three pieces of Japanese soup bouillon, add onions, carrots, oiled tofu, and crispy sausage in turn, cook for 10 minutes on medium heat

6. When the ingredients in the pot come up, add potatoes and sweet potatoes and continue to cook for 7-8 minutes on medium heat. Use a toothpick to try it out.

7. The cabbage can be added when the potatoes are almost cooked, and it should be cooked for about 3 minutes.

8. Decorated with broccoli, it seems to increase appetite, and this dish is very low in calories, not even a drop of oil is added, so people who are losing weight can eat it casually.

Tips:
This dish can taste the sweetness of the vegetables itself, the taste is light, no oil, there are vegetables and soup, and a bowl of white rice is warm and heart-warming.