如何煮熟蔬菜粥?

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh parsley
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Add the coriander, parsley, and tomatoes and cook for 5 minutes, or until the tomatoes are softened.
4. Add the vegetable broth, oregano, salt, and black pepper.
5. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
6. Serve hot.

Tips:

• For a richer soup, use a combination of different vegetables, such as carrots, celery, and bell peppers.
• You can also add other spices, such as cumin, turmeric, or black pepper.
• Serve with a side of crusty bread or a slice of whole-wheat toast.

Nutritional Information:

One serving of this soup contains approximately:

• Calories: 450
• Fat: 30 grams
• Protein: 20 grams
• Carbohydrates: 60 grams
• Fiber: 10 grams