そうめん（鶏もも肉とトマトとナスのそうめん）｜元気ママキッチンさんのレシピ書き起こし
Cheerful mom kitchen Time required : 25minutes
Phytochemical soup ｜ Not Formula's recipe transcription
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Ingredients
- carrot : 100g
- onion : 100g
- cabbage : 100g
- Pumpkin : 100g
- water : 1000ml
- salt : as you like
- consomme : as you like
Time required
40minutes
Procedure
-
1)
Cut vegetables
00:13
Wash the vegetables well.
Slice the onion thinly, cut the carrot into strips of about 3 cm, and cut the cabbage into julienne. Pumpkin is seeded, sliced and halved. -
2)
Stew in a pot
03:01
Heat the pan and add the ingredients. Add water, cover, and when it boils, reduce the heat to the lowest heat and simmer for 30 minutes.
-
3)
Strain the soup and it's done
04:26
Strain the soup with a colander. When putting the soup in a container, strain it again with a tea strainer.
Point
・ A barbird-style recipe that boosts immunity by drinking 500 ml twice a day.
・ You can make it with vegetables that you can get all year round.
・ It is best to use pesticide-free vegetables. If you can't get it, wash it well with a scrubbing brush and use it.
・ Since there are many phytochemicals (polyphenols, lycopene, isoflavones, etc.) on the cell walls of vegetable skins, basically use them as a whole.
・ The storage period is 2 to 3 days in the refrigerator and 2 weeks in the freezer.
・ If you are uncomfortable with the taste as it is, season with salt or consomme.
・ The surplus ingredients can also be used for miso soup.
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