This evening, my mum in law decided to whip up her super delicious bitter gourd dish with tofu and mock sausages. But she loves soup and here is one amazing home made vegetable soup that is packed with so much greens and vitamins! The soup is as easy as ABC and all you need is chop, drop and boil for hours if you like.
Ingredients you will need: (It makes about 5 small bowls of broth, but if we add more water and boil again we can make double the amount)
2-3 tablespoon of olive oil
1-2 large Onions, chopped
1 stalk of celery, chopped
4 small carrots, peeled and chopped
Half a winter melon, chopped
1 corn, chopped
4 small tomatoes, chopped
4 large super white flower mushroom
1 tea spoon of mushroom seasoning
1 cup of soya beans, soaked with water
A pinch of salt
A pinch of black pepper
Heat a large pot with olive oil, add in soya beans first, corn, tomatoes, carrots, mushrooms, winter melon, celery and onions. Once all ingredients are in, pour in water and turn up the heat and cover. When it starts boiling, turn the heat lower and slow cook it for an hour or more. Usually we slow cook it for more than 3-4 hours and add mushroom seasoning, pinch of black pepper and a pinch of salt before serving. The key is to chop our way through and drop in the vegetables as you go. The chopping should take about 15-20 minutes including washing.
After an hour, it should look something like this. And as the hours goes by, the vegetables will get mushy and the soup will taste superb! If you’re brewing this soup and have left overs. Follow this method by Vegan Yum Yum where she pours them into ice cube holders and freeze them. Anytime you need vegetable stocks you can have them right away but it’s best kept frozen for 2 months.
Here are more vegetables you can add into your stock if you have them in your kitchen.
Any fresh veggie scraps from other meals
Some herbs such as Rosemary, Bay leaf or Parsley will be good too