![Vegetable Soup [Oil-Free Vegetarian]](/upload/20260128/e1f267167b7dbb.webp)
This dish is incredibly simple yet outstanding. It's a quick and easy way to prepare a meal for unexpected guests, costing only a few cents. It's a memorable and visually appealing dish that transforms ordinary greens into something beautiful and delicious; your guests will surely praise your culinary skills. This recipe makes a small bowl's worth, requiring the green parts of about ten bok choy leaves. You can adjust the amounts of other green vegetables accordingly. Suitable leafy greens for this dish include bok choy, Chinese cabbage, and Malabar spinach. These vegetables have vibrant colors, don't turn black, and taste great. Spinach can also be used, but its darker color means you'll need fewer leaves for a more appealing presentation.
Materials
Steps for making vegetable soup [oil-free vegetarian]
Wash the greens thoroughly, remove the green parts of the leaves, and don't waste the stems; they can be used for other dishes. If you're preparing a banquet for dozens of people, and there are many leaves, you can use a food processor to chop them. However, if it's just a small bowl with about ten leaves, chop them by hand into the finest pieces possible. Place them in a bowl, add a small amount of baking soda (about the size of a soybean), and add the baking soda to prevent the greens from turning yellow after cooking and to keep their bright green color for longer. Use a rolling pin (like one used for rolling dumplings) (or a garlic press) to mash the chopped greens into a paste. This will make the greens smooth and will also extract a lot of green juice.
Put enough water in a pot, add 2 tablespoons of cornstarch, ginger powder (about the size of 2 peanuts), chili powder (about the size of 1 grain of rice; it's not spicy, but it enhances the flavor; it's similar to pepper powder, but cheaper), and a suitable amount of salt. Cook while stirring. Once the water boils vigorously, pour in the vegetable puree, stir well, and turn off the heat when the water boils again. Serve.
Because of the added starch, the vegetable puree floats in the water, has a smooth texture, vibrant color, and tastes like chicken soup with a strong vegetable flavor (ginger powder tastes like chicken soup).
Tips for making vegetable soup [oil-free vegetarian]
You need to practice a few more times to get a feel for the amount of ingredients and the seasoning.
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