Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Soup Name:

Quick Boil Pumpkin and Corn Vegetarian Soup

Traditional Chinese Name:

簡單菜湯 (Jiǎn dān cài tāng)

What started as a simple vegetable soup, turned into an interesting mix of hot and cold vegetables because I could! The children had the soup warm, served with macaroni for dinner and it’s an easy quick boil, meatless soup. You can add real meat if you’d like, ideally chicken breast or thighs for a quick boil or even Chinese preserved ham. A great, quick soup for those times when you’re just running out of time, but have a fridge full of vegetables! The base is quite easy and you can add any other vegetables that suit your taste!

For the quick boil, you’ll need to have small pieces of vegetables to enable them to cook faster and release flavours faster. I always keep the cobs for the soup base, there is SO MUCH flavour in those things! Throw everything into a pot of boiling water as a start.

Throw in the shucked loose corn and broth and boil on high heat for 30 minutes. You can throw in the snow peas to blanch for 2 minutes and then serve.  What I also did here was have extra “greek salad” ingredients (raw cucumbers, raw tomatoes, and parsley) just for fun – but it tasted awesome!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6 bowls

Ingredients

  • 1/2 fresh Japanese pumpkin, cubed (with skin off)

  • 2 fresh corn, shucked (keep the cob for the soup)

  • 20 fresh snow peas

  • 1 teaspoon of vegetable broth powder (or half a cup of vegetable soup stock)

  • 2 L of water

Cooking Instructions

  1. In a pot of boiling water, add cubed pumpkin, corn cobs, corn kernals and stock (or powder)
  2. Boil in high for 30 minutes
  3. Before serving, blanch the snow peas in the soup for 2 minutes
  4. Serve and enjoy!

The beauty of this is that you can add in your choice of cubed vegetables, such as carrots, radish, and even tomatoes that compliment the sweet flavours of the pumpkin.  

Alternatively, you can use miso paste instead of chicken powder, which is just as tasty as  quick boil!

 

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Soup Name: Tri-coloured Pepper Vegetarian Soup

Traditional Chinese Name:  三色椒素湯 (sān sè jiāo sù tāng)

Introduction:
I was inspired to make this soup from my mother-in-law, who used the tri-coloured peppers with pork in one of her soups. You don’t immediately associate these peppers to taste good in soups, but with the right combination of ingredients, it’s actually pretty tasty and extremely healthy! I went for a vegetarian soup to keep it clean and simple and used chestnuts to enhance the soup flavour (instead of meat). My husband is normally not a fan of my “natural & bland” soups, but he thought this was a hit and went back for thirds. To have the kids drink more, I made Japanese noodles and used the soup as the soup base and they drank/ate it all – fabulous!

Amount serves: 8 large bowls

What Ingredients are required?

10 fresh chestnuts, peeled
1 red bell pepper, halved
1 large white onion, halved
1 yellow bell pepper, halved
1 green bell pepper, halved
3 large fresh corn, quartered
3 fresh tomatoes, halved

3 L of water

How do I prepare it?

  1. In a separate pot (not your soup pot), boil the chestnuts for 5 minutes
  2. Remove from heat and immediately peel the chestnuts (both the outer skin and the inner skin)
  3. Boil your soup water
  4. Prepare your vegetables
  5. When the water boils, add all the ingredients together
  6. Boil on medium for 1.5 hours (or use a thermal pot for at least 1.5 hours)

Any benefits?

  • This soup contains no fat
  • All natural ingredients serves as a hearty meal
  • Bell peppers are an excellent source of carotenoids, Vitamin C, A, B6 and E
  • This soup is packed with antioxidants, which help in staying youthful!
  • All the ingredients of this soup are readily available and easy to find

Any precautions?

  • Bell peppers’ benefits can be reduced when it’s been exposed to high heat (and breaks down)

 

Vegetarian Snow Pear and Corn Soup

Vegetarian Snow Pear and Corn Soup

Vegetarian Snow Pear and Corn Soup

Soup Name:

Vegetarian Snow Pear and Corn Soup

Traditional Chinese Name:

雪梨玉米湯 (xuě lí yù mǐ tāng)

 

This simple, clean and very sweet soup is great for people with sore throats or heaty bodies. You can actually drink it cold or hot and it’s ideal for all seasons. I’ve decided to go meatless because I wanted to drink it cool and it turned out fabulous. Fat free, oil free and made with all natural ingredients, it’s great for kids and adults alike.

Any benefits?

  • Meatless soup is great for vegetarians and is fat and oil free
  • Helps cool the body
  • Great for sore throats
  • Excellent source of Vitamin C
  • Can be drank both cold or hot
What’s involved?
Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8 bowls

Ingredients
  • 4 fresh snow pears, halved and cored
  • 3 fresh carrots, cut into large pieces
  • 2 fresh corn, cut into large pieces
  • 1 fresh onion, quartered
  • 2 L of water
Cooking Instructions
  1. Wash and prepare all the vegetables and snow pears
  2. Boil your soup water
  3. When your soup water boils, throw all the ingredients together
  4. Boil on high heat for 30 minutes and reduce to a medium boil for another 1 hour
  5. Serve and enjoy!

Vegetarian Wintermelon and Longan Soup

Soup Name: Vegetarian Wintermelon and Longan Soup

Traditional Chinese Name: 冬瓜龍眼素湯 (dōng guā lóngyǎn sù tāng)

Introduction:

A very light and delicious soup appropriate for hot, stuffy summers.  It is refreshing (even though it’s hot) and slightly sweet with all the goodness of natural flavoring and ingredients.   It is a meatless soup and a quick boil, so it’s super easy to make.  Plus, it’s a great base for adding other ingredients such as corn, carrots, onions and I serve it with udon or noodles to make it a meal!

What ingredients are required?

3 fresh carrots, cut into large pieces
2 fresh corn, cut into large pieces
1 large slice of wintermelon, peeled and cut into large pieces
20 pieces of dried longan
2 L of water

How do I prepare it?

  1. Soak dried longan in warm water for 10 minutes (or until soft)
  2. Start boiling your soup water
  3. Wash and prepare wintermelon, carrots, and corn (keep the wintermelon skin)
  4. When soup water boils, add all the ingredients together
  5. Boil on high for 30 minutes
  6. Serve and enjoy!  Salt if necessary.

Any benefits?

  • Oil free soup
  • Excellent source of protein and vitamins
  • Easy to make soup
  • Soup is ideal for hot summers and mildly cooling to relieve heatiness in the body
  • Wintermelon helps detoxify the skin and body and regulates sugar levels

Any precautions?

  • Wintermelon is a mildly cooling ingredient and should be cautiously consumed if in your first trimester of pregnancy or if you’re menstruating as cooling foods intensify cramping
  • If someone is experiencing diarrhea or loose stool, they should avoid consuming the wintermelon seeds