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Vegetable soup｜Registered dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 64.0万人
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Number of Videos: 524本

Ingredients

onion : 100g
にんじん : 100g
かぼちゃ : 100g
きゃべつ : 1L
だし昆布 : 適量
干し椎茸 : 2個
玉ねぎの皮 : 適量

Time required

35minutes

Procedure

1) prepare 04:12
Do not peel the carrots and pumpkin, cut off the stems, and cut into bite-sized pieces.
Cut the onion and cabbage into bite size pieces as well.
2) simmer 05:11
In a pot, add 1, water, onion skins in a dashi pack, dashi kombu seaweed cut into 2-3cm pieces, and dried shiitake mushrooms.
Cover and simmer for 20-30 minutes until vegetables are tender.
3) Serve 06:27
Pour 3 into the vessel and complete.

Point

・ Harvard-style vegetable soup that is attracting attention for boosting immunity, preventing cancer, high blood pressure, and diabetes.
・Soup of life with plenty of phytochemicals.
・You can add broccoli or Japanese mustard spinach instead of cabbage, and green onions or garlic instead of onions.
・Onion skins contain an active ingredient called quercetin.
・The cooking time varies depending on the size of the vegetables, so adjust until the vegetables are soft.
・If you like, add soy sauce, miso, salt, etc., or add dashi stock with meat on the bone.
・We recommend this recipe as a basic soup that can be applied to baby food and nursing care recipes.
・In order to increase the absorption of fat-soluble vitamins, which are abundant in green and yellow vegetables, it is advisable to add oils such as omega-3.