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