What you need (serve 4):
A big pot
1 corn on the cob
1 carrot
1/2 cup raw peanuts
1/2 cup raw cashews
1/2 cup dry dark-eyed beans
1/2 cup dry kidney beans
Water
1 teaspoon salt
Method:
I shared my mama’s vegan Russian borscht soup last month and this is an oriental style soup that is super easy to make but it’s healthy and tasty. Wash all the vegetables, nuts and beans, put them into a big pot, then add water. The proportion should be around 1/3 ingredients and 2/3 water in the pot.
Boil for a maximum of 1.5 hours. Add salt to season, depending on your preference. That’s it. You’ll have a pot of delicious soup with lots of goodies to fill your stomach.
Helpful Tips:
My mom uses organic nuts and beans, which are sold in ParknShop and Fusion. Chestnuts are good additions as well, which would make the soup darker. This photo shows the soup with chestnuts in it. However, there’s more preparation to it. See the Vegan recipe: Mama’s braised chestnuts and mushrooms for instructions.
She also adapted the recipe and added Chinese pears or apples in the soup. Peel the skin and remove the core. Use around two pears or two apples each time. It has a different sweetness to it. Most Chinese have the myth that you have to add meat to “sweeten” the soup. This will prove you wrong.
