Creamy cream soup with soy milk and pumpkin (stew)
Creamy soy milk and pumpkin soup. The sweetness of onions and the sweetness of squash are the best match with soy milk! There is almost no scent of soy milk, so even people who are not good at soy milk can eat it.
ECO Point
The soup can be arranged by adding various ingredients. Let’s put the vegetables left in the refrigerator in the soup! It also works as cleaning! You can reduce garbage without wasting vegetables.
Ingredients (For 1 serving)
- Soy milk 160㏄
- Water 160㏄
- 1/4 onion
- Cut squashes 5-6 pieces
- 2 Chinese cabbage leaves
- Vegetable broth (powder) 2-3g
- 1 Bay leaf
How to make
- Put oil, bay leaf and onions in a pot and stir-fry lightly with salt and pepper.
- Put water and squash in the same pot and boil until the squashes are cooked.
- Add Chinese cabbage, and when it’s cooked, add vegetable broth and soy milk.
- Adjust the taste with salt and pepper.
Point
- The sweetness of the onions and the squash goes well together.
- You can also add your favorite vegetables or mushrooms.
