Tomato and Vegetable Soup

Maybe in many families, there is always a dish of soup on the table when they eat, because soup can whet people's appetite. But there are many types of soups in China, and each ingredient can be used to make soups with different flavors. Tomatoes and green vegetables together can be said to be the simplest vegetarian soup. Therefore, for people who are not very good at cooking, tomato and vegetable soup is simple and easy to learn.

Tomato Vegetable Soup

Material

1 tomato (about 100g), 30g pineapple (about 1/6 of a peeled pineapple), 1 tablespoon (15g) canned sweet corn kernels, 10g cucumber (about 1/3 of a cucumber), 1 teaspoon (5g) salt

practice

1. Wash the tomatoes, pineapples and cucumbers, and cut them into 1cm square cubes.

2. Add 400ml of water to the pot, put in corn kernels and cook until 80% cooked, add diced tomatoes and pineapple, add salt, and continue cooking until 90% cooked.

3. Add diced cucumber and turn off the heat.

Tomato Vegetable Soup

Material

2 tomatoes, 1 potato, 1 carrot, 1 small broccoli, half an onion, 30 grams of corn kernels, 30 grams of butter, salt to taste, black pepper to taste, 10 grams of sugar

practice

1. Wash and peel carrots and potatoes, cut into small pieces, cut onions into small pieces, wash and break broccoli into small pieces

2. Wash and peel the tomatoes, cut them into small pieces, and blend them into tomato puree in a blender.

3. Put the butter into the pot and melt it over low heat

4. Turn to high heat, add chopped onion and sauté until fragrant, then add tomato puree and sugar, stir well and add about 200ml of water

5. After boiling, pour in potato cubes and carrot cubes and boil again

6. Add corn kernels and broccoli and cook for about 2 minutes.

7. Add black pepper and salt and mix well.

Tomato, vegetable and egg soup

Materials

200 grams of tomatoes, 2 eggs, 30 ml of vegetable oil, 300 ml of clear soup, 100 grams of green vegetable heart, water-soaked black fungus, salt, MSG, shredded green onion, shredded ginger, water starch, and sesame oil in appropriate amounts.

Tomato, vegetable and egg soup recipe

Wash the tomatoes, blanch them in boiling water, remove them, peel them and cut them into thick slices; beat the eggs into a bowl and stir them with chopsticks; cut the green vegetable hearts into 3 cm long segments; tear the fungus into small pieces. Place the wok on high heat, add vegetable oil and heat it up, add shredded scallion and ginger, add tomatoes, green vegetable hearts, and fungus and stir-fry for a while after the aroma comes out, then add clear soup, salt and MSG. After the soup boils, skim off the foam, thicken with water starch, pour in the egg liquid, stir slightly with a spoon so that the egg flowers float on the soup, pour in sesame oil and stir well, remove from the heat and serve in a soup bowl.