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Tomato Carrot Potato Soup 蕃茄薯仔紅蘿蔔湯

Vegan Tomato Carrot Potato Soup 蕃茄薯仔紅蘿蔔湯

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5 from 31 reviews

Tomato Carrot Potato Soup 蕃茄薯仔紅蘿蔔湯: Every Chinese household has one and swears by it for extra nutrients. My carrot and potato soup is Keto friendly and excellent for weight loss and reducing water retention. Substitute cashews for pork this Chinese vegetable and vegan soup - creamy and rich in fibre, heart-healthy fats, and plant protein. They're also a good source of copper, magnesium, and manganese.

Ingredients

Scale
  • 3-4 Tomato, cubed 蕃茄3-4個
  • 2 Carrots, cubed 紅蘿蔔 2條
  • 1 Potato, cubed 薯仔1個
  • 1 ear of Corn 粟米1條
  • 1 stalk Celery (optional) 芹菜1條
  • 1 cup cashews (unsalted) 腰果 1杯
  • 1 lb pork tenderloin (optional) 瘦肉 1磅
  • 1 L water 水
  • salt to taste 鹽少許

Instructions

  1. Wash and prepare the vegetables.
  2. Parboil pork tenderloin if you are adding meat.
  3. Add all ingredients to a large pot of boiling water.
  4. Boil for 20 mins and reduce heat to simmer for 25 minutes.
  5. If cooking in an Instant Pot pressure cooker, add all the ingredients in the pot and set to High Pressure for 45 minutes with quick release.
  6. Season with salt to taste.
  7. Serve and enjoy!

 

製作方法︰

  1. 先把材料洗淨
  2. 把材料切開
  3. 瘦肉汆燙後備用。
  4. 一起置於鍋中,加入清水,先用大火煮沸,再用小火煮20分鐘。 加入鹽少許調味。
  5. 上蓋中細火煲25分鐘。
  6. 或放在電鍋內,燜煮45分鐘。
  7. 可略加天然鹽調味

Equipment

Nutrition

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