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December 27, 2019 – 5:26 pm | 7,338 views

Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
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Fresh monkey head …

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Home » 1-star, Featured Articles, Quick Boil Soups, Savoury, Soups, Soups for Children, Taste, Vegetables, Vegetarian

Quick Boil Pumpkin and Corn Vegetarian Soup

Submitted by on July 23, 2015 – 9:31 pmNo Comment | 10,263 views

 

Quick boil Pumpkin and Corn Vegetarian Soup

Quick boil Pumpkin and Corn Vegetarian Soup

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!

Soup Name:  Quickboil Pumpkin and Corn Vegetarian Soup

Traditional Chinese Soup Name: 簡單菜湯 (Jiǎn dān cài tāng)

For the whole recipe and to skip my commentary, scroll down.

To start, you’ll need: half a Japanese pumpkin (cubed), 2 fresh corn (shucked), fresh snow peas and vegetable broth as the base.

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.

Making the soup base

Making the soup base

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!

Quick boil pumpkin and corn vegetarian soup (with salad!!)

Quick boil pumpkin and corn vegetarian soup (with salad!!)

Quick boil Pumpkin and Corn Vegetarian Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 6 bowls
Ingredients
  • ½ 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
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!

 

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