Soy Milk Soup with Taro Root, Corn, and Tons of Veggies
Soy Milk Soup with Taro Root, Corn, and Tons of Veggies

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, soy milk soup with taro root, corn, and tons of veggies. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Soy Milk Soup with Taro Root, Corn, and Tons of Veggies is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Soy Milk Soup with Taro Root, Corn, and Tons of Veggies is something that I’ve loved my entire life. They are nice and they look fantastic.

Great recipe for Soy Milk Soup with Taro Root, Corn, and Tons of Veggies. I made a soup from the taro root potatoes that I got from my parents. Feel free to use your own choice of vegetables and chop them however you like. Soy milk separates easily, so after adding.

To begin with this recipe, we must first prepare a few components. You can cook soy milk soup with taro root, corn, and tons of veggies using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies:
  1. Take 4 Taro root potatoes, peeled
  2. Prepare 1/2 Onion
  3. Take 1/2 Carrot
  4. Make ready 2 Wiener sausage (or bacon)
  5. Take 1 tbsp Olive oil
  6. Get 400 ml Water
  7. Get 1 Consomme soup stock cube
  8. Get 3 tbsp Corn
  9. Make ready 1 tbsp Green peas
  10. Get 200 ml Soy milk
  11. Get 1 Salt and pepper

Following soy products, the "cereals and breads" category placed third for average phytoestrogen content per serving. I was thinking of a dish to make with burdock root and I came up with soup. You can eat lots of burdock root if you use it in soup. The soup has a gentle taste so you can enjoy the deliciousness of the burdock root.

Steps to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies:
  1. Slice the taro root potatoes into 1 cm thick half or full rounds. Chop the onions and carrots into 1 cm cubes. Diagonally slice the wiener sausages.
  2. Heat the olive oil in a pan, then sauté the onion. When the onion starts to release a sweet aroma, add the taro root, carrots, and sausages.
  3. Add the water and consomme soup stock cube, boil, remove any scum that rises to the top, cover with a lid, and simmer for about 10 minutes. Add the corn and green peas.
  4. Add the soy milk and heat without letting it come to a boil. Season with salt and pepper to taste, then it's ready to serve.
  5. Add Chinese cabbage in the winter.

You can eat lots of burdock root if you use it in soup. The soup has a gentle taste so you can enjoy the deliciousness of the burdock root. An excellent vegan fat for soups is coconut milk. You'll note the difference right away, when you taste test the potato soup with and without it. It just brings the flavours to life.

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