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Vegetarian Vegetable Soup
Rate this recipeVegetarian vegetable soup is easy to eat, beautifully colourful and delicious. With this soup on the table, your Tet meals will feel much lighter.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Sweetcorn
1 cob
Salt
2 teaspoon
Vegetarian seasoning powder
1 teaspoon
Carrot
1 piece
Chayote
250 g
MSG
1 teaspoon
Potato
1 piece
Implementation Steps
01
Soak the straw mushrooms in water mixed with 1 teaspoon of salt, rinse, trim off the bases and halve them. Husk and wash the corn, then cut into 2–3cm pieces.
02
Peel and wash the carrot, chayote and potato, then cut into bite-sized pieces with a crinkle cutter.
03
Bring 500ml of water to the boil in a pot, add the corn and cook.
04
When the corn is almost tender, add the carrot and potato and cook for about 5 minutes until soft.
05
Finally, add the chayote and straw mushrooms and boil for 2 minutes. Season with 1 teaspoon vegetarian seasoning powder, 1 teaspoon salt and 1/2 teaspoon MSG to taste, then turn off the heat.
06
Ladle the soup into bowls and garnish with coriander to make it look even prettier. Served hot with rice, it's irresistible.
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Vegetarian Vegetable Soup