This vegetable soup is packed with nutrition and made without any chemical seasonings, making it gentle on the body. It contains many phytonutrients, which help remove free radicals, have strong antioxidant properties, boost the immune system, and keep your body healthy. The nutrients in the ingredients provide the following health benefits:
- Carrots and onions: Contain allyl sulfide, which has antioxidant properties and is known to help prevent cancer and blood clots.
- Pumpkin and carrots: Contain beta-carotene, alpha-carotene, and cryptoxanthin, which protect the skin and mucous membranes and have strong antioxidant properties.
- Broccoli and cabbage: Have antioxidant properties and help thin the blood.
- Ginger: When heated, gingerol converts to shogaol, which promotes blood circulation and warms the body from the inside.
- Olive oil: Contains 69g of oleic acid per 100g, which is stable when heated, making it suitable for cooking.
This recipe uses less salt so that those who are unwell can easily consume it. Adjust the salt to your taste and health needs.
Ingredients
- Onion: 40g
- Pumpkin: 60g
- Cabbage: 40g
- Broccoli: 20g
- Carrot: 30g
- King oyster mushroom: 30g
- Garlic (crushed): 1g
- Ginger (grated): 1g
- Salt: 1.5g
- Olive oil: 6g
- Pepper: to taste
Soup Stock
- Water: 550cc
- Dried root kelp: 5g
- Bonito flakes: 13.5g
Instructions
1. Put water and dried root kelp in a pot, heat to about 50°C, and then turn off the heat. Let it sit for about 4 hours. Heat again to 90°C, turn off the heat, add bonito flakes, let sit for 5 minutes, then strain.
2. Dice the onion, pumpkin, cabbage, king oyster mushroom, and carrot. Finely chop the broccoli.
3. In a pot, add olive oil and sauté the onion over medium heat. Once the onion becomes translucent, add the grated ginger and crushed garlic, and sauté. Add the carrot, king oyster mushroom, and pumpkin, and continue to sauté over medium heat.
4. Once the ingredients are coated with oil, add the soup stock and simmer over low heat. After 10 minutes, add salt and continue to simmer over low heat.
5. After 30 minutes, add the cabbage and broccoli and simmer for another 5 minutes over low heat. Skim off any scum that rises to the surface.
6. Serve in bowls and add pepper to taste.
By simmering over low heat, you can create a smooth and mellow soup.