How to make a delicious mixed vegetable soup

The key to making a delicious and tasty mixed vegetable soup lies in the combination of ingredients and cooking techniques. It is recommended to choose fresh seasonal vegetables and pair them with mushroom or soy products to enhance the freshness. By adding ingredients in stages and simple seasoning, the original flavor can be preserved.

1. Food pairing

Choose three or more vegetables with significant color differences, such as carrots, broccoli, and white radish, to create a color contrast. Root vegetables need to be blanched in advance to remove astringency, and green leafy vegetables should be added at the end to avoid being cooked until tender. Adding dried shiitake mushrooms or fresh shrimp skin can enhance the natural flavor, while tofu or eggs can supplement high-quality protein, making the soup more nutritious.

2. Processing Techniques

Cutting root vegetables into rolling blocks is beneficial for even heating, and tearing mushrooms into small flowers releases their freshness. First stir fry ginger and garlic with a small amount of oil, then stir fry carrots and other heat-resistant vegetables to stimulate sweetness. Replacing clear water with broth can enhance the sense of layering. If there is no broth available, soaking mushrooms in water can be used as a substitute. Stir frying tomatoes in advance can create a natural sour and fresh base flavor.

3. Temperature control

Bring to a boil on high heat, then reduce the heat and simmer slowly for 20 minutes to soften the root vegetables. Green leafy vegetables and tender tofu should be added 3 minutes before turning off the heat and blanched with the remaining heat. Avoid excessive stirring that can cause vegetables to break and soup to become cloudy. Drizzle a little sesame oil or sprinkle chopped green onions before cooking, which can enhance the aroma and maintain the crisp taste of vegetables.

4. Seasoning principle

Sea salt or thin salt soy sauce is healthier than refined salt, and it is recommended to season in the final stage. A small amount of white pepper powder can remove the bean odor, while ginger slices can neutralize the coolness of cold vegetables. Control the amount of salt used and reduce dependence on seasoning by utilizing naturally flavorful ingredients such as mushrooms and corn. Diabetes patients should avoid adding starch to thicken.

5. Innovative changes

In summer, heat clearing ingredients such as bitter gourd and winter melon can be added, and coix seed water can be used as the soup base. In autumn and winter, use pumpkin and chestnut to enhance the sweetness and stickiness, and sprinkle a little cinnamon powder to warm up. Gout patients should avoid using high purine ingredients such as shiitake mushrooms and seaweed, and switch to low purine vegetables such as lettuce and cucumber.

It is recommended to use seasonal local vegetables when making mixed vegetable soup to reduce nutrient loss. People with different constitutions can adjust the combination of ingredients, such as adding ginger slices and red dates for those with spleen and stomach deficiency and cold, and adding winter melon and lotus leaves for those with damp heat constitution. Retaining some of the original form of vegetables can ensure both taste and dietary fiber intake. Refrigerate for no more than 24 hours and avoid repeatedly boiling and damaging vitamins during reheating. Paired with whole wheat bread or mixed grain rice, it can improve satiety and nutrient utilization.