Yen Can Cook ~ Pumpkin & Mixed Veggies Vegetarian Soup
The Chinese New Year is a full 15 days of fun, food and laughter. This is how I feel after weeks of sumptuous Poon Choy feasts, festive snacks, and late night gatherings: That’s enough! I need to take a break from food!
It’s time to give your body a detox and shed off that good 5kgs that you gained during the past 15 days. (－‸ლ) Today’s soup dish is a light-tasting vegetarian soup which resembles our beloved ABC soup but a bit different with the ingredients used. Quantity of ingredients can be adjusted according to pesonal preference, eg, put more pumpkin of you’re pumpkin lover, etc.
In order to replace meat, nuts and dried mushrooms are usually used. I used cashew nuts in this recipe for its nice nutty and slightly savoury taste. You may add in meat too if the soup is too plain for you. 😛
Another vegetarian soup using cashew nuts.
Ingredients (Serve: 3-4)
500g-700g pumpkin
1 ear of corn
500g-700g Chinese yam, peeled and cut into big chunks
Note: Soak in water after peeled to avoid oxidation.
1 carrot, peeled, cut into big chunks
6-8 water chestnuts, peeled
Handful of cashew nuts, rinsed
2500ml water
salt to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: Peel the hard skin of the pumpkin, remove the seeds and cut into big chunks.
Note: I remained the skin because I bought organic pumpkin. Cut the pumpkin onto bigger size to avoid it “melted” after long hours of boiling.
Step 2: Remove the corn husk but keep the corn silk and cut into chunks. Put the corn silk into a soup filter bag.
Note: It’s optional whether to use corn silk in this soup.
Step 3: Bring a pot of water (2500ml) to boil, add in all the ingredients (except salt) and bring to boil again. Lower the heat and let the soup simmer for 2-3 hours.
Step 4: Add salt to taste.
HAPPY COOKING! #stayhealthy #staysafe
Wow! You are so creative. I have lots of cashew nuts this CNY season as they were given by different people. This is brilliant idea to put into my favourite food.
Can you kindly check into the URL of your profile? Not sure what happened but the public will click it that links to something else.
TM, thank you for informing me regarding the URL, but do you mean My Blogger Profile in “About Me”? I tried to click in, the link directs to is correct. o.O’
The cashew nut I used was the raw one, but I think plain roasted cashew nuts is okay also, just don’t use your honey roasted or other flavoured roasted nuts ya, LOL
We seldom enjoy our pumpkin in such a way. Usually we will just cook it as dessert. 😀
Tekkaus, you may try this out if your family like boiled soup.
So healthy, i love it.
KY, good to wash down all those greasy & meaty feast during CNY.
Wah, your soup so ching! Don’t know if I can drink such healthy ching soup. Looks like you had many nights of eating over CNY….poon choy, festive snacks (eh, I thought you weren’t going to stock up on snacks because of the calories!) & late night gatherings (no posts on your CNY binging?) LOL.
Kris, you can add in meat too if you think it is too “ching” for you. I’ll add more pumpkin next time because I like the flavour of it being infused into the broth.
I didn’t but many CNY biscuits but would have some during every Bai Nian, LOL
Holiday mode was ON during the CNY and I was so lazy to do anything, included taking photos, hehe 😛
This soup is simple and good. Definitely very good for doing penance after indulging in rich foods hah..hah…
Ph, IKR, everyone need to ‘detox” a bit after CNY!