Healthy and nutritious vegetable soup
By VicentaLakin
DURING SPRING SEASONS, THE WEATHER IS VOLATILE AND THE HUMAN BODY IS NOT EASILY STABLE WITH METABOLISM. THERE ARE MANY MORE TOXINS IN THE BODY, WHICH ARE DIFFICULT TO REMOVE FROM THE BODY IN A NATURAL WAY, AND THERE ARE PROBLEMS SUCH AS HEAD PAINS, CONSTIPATION, BAD BREATH, COLOUR SPOTS, ABDOMINAL SWELLING, INSOMNIA, ETC. MOREOVER, IN SPRING, PEOPLE ARE PRONE TO HARDSHIP, FATIGUE AND SOMETIMES CONFUSION, CREATING WHAT IS OFTEN TERMED “SPRING”. THREE MEALS A DAY SHOULD BE REASONABLY ARRANGED, WITH A GOOD DIET, GREASY, COLD AND IRRITATING FOOD, WITH GOOD BREAKFAST, FULL LUNCH, LESS DINNER, AND THREE MEALS WITH FRESH VEGETABLES AND FRUITS RICH IN VITAMIN C, MINERALS, DIETARY FIBRES AND MOISTURE. MORE GREEN AND RED VEGETABLES, SUCH AS CARROTS, PUMPKINS, CORN, TOMATOES, PEPPERS, ETC., ARE OF GREAT BENEFIT FOR THE RECOVERY OF ENERGY AND THE ELIMINATION OF “SPRING POVERTY”。
Recipe Recommendations
- pumpkin appropriate amount
- carrots appropriate amount
- sweet corn appropriate amount
- color pepper appropriate amount
- mushroom appropriate amount
- broccoli appropriate amount
- salt appropriate amount
Steps for Healthy and nutritious vegetable soup
1
All the food is handled。
2
A proper amount of fresh water is added to the soup table, and the cooking material is first put into the soup table, such as pumpkins, carrots, corn, mushrooms。
3
The fire opened the fire and boiled for 15-20 minutes。
4
The food in the pot will be boiled, the scent will be tasted, broccoli and pepper will be added, the salt will be fine, and five minutes will be served。
5
Don't add too much salt, just come up with a taste, sweet soup, nutrition, health。