Soy Milk Soup Full of Vegetables and Mushrooms Recipe

Name: Soy Milk Soup Full of Vegetables and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 Onion (sliced); 1/2 Carrot; 1 Broccoli; 2 large leaves Chinese cabbage; 1 Maitake mushrooms; 2 tbsp Olive oil; 500 ml Water; 200 ml Soy milk (or milk); 2 packets Soup stock granules; 1 1/2 tsp Natural salt; 1 Black pepper

Servings: persons

1/4 Onion (sliced)
1/2 Carrot
1 Broccoli
2 large leaves Chinese cabbage
1 Maitake mushrooms
2 tbsp Olive oil
500 ml Water
200 ml Soy milk (or milk)
2 packets Soup stock granules
1 1/2 tsp Natural salt
1 Black pepper

1
Cut all the vegetables into bite-sized pieces.
2
Lightly saute the onion and carrot with olive oil.
3
Add the broccoli stalks, Chinese cabbage, and mushrooms and continue to saute.
4
Add the water and bring to a boil.
5
Add the soup stock granules and continue to boil until the cabbage is translucent.
6
Add the broccoli tops and simmer for two minutes.
7
Add the soy milk and salt and it's ready when it is warm.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 Onion (sliced), 1/2 Carrot, 1 Broccoli, 2 large leaves Chinese cabbage, and more.

Yes, Soy Milk Soup Full of Vegetables and Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy Milk Soup Full of Vegetables and Mushrooms

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