Recipe: Pumpkin Soup (Vegan) – Canh bí đỏ chay
Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes
- 100 g straw mushrooms soaked in salted water
- 500 g pumpkin cut into large cubes
- 70 g raw peanuts
- 1 tbsp the white part spring onion minced
- 1 tps mushroom seasonings or vegetable stock
- pepper, salt
- vegetable oil
- green onion
the smaller mushroooms in half and bigger ones in quarters. Then season
with 1 tbsp the minced white part of spring onions, 1 tsp mushroom
seasoning and some pepper. (If you're a Buddhist vegetarian, you can use
leeks instead of spring onions). Mix well and set aside for about 15
the pumpkin into large cubes, then remove the fibrous parts in the
center and peel off the skin. Cut the pumpkin into 1-2-in cubes
soaking the raw peanuts in water for a few hours, remove the silky
skin, and then roughly crush them in a mortar pestle or in a plastic
a saucepan, heat 1 tbsp vegetable oil and fry some green onion until
fragrant. Then add in the mushroom and stir fry until cooked. It will
take about 2-3 minutes. Then transfer the stir fried mushroom back to
1 litter of 4 cups of water into a pot and 1 tsp salt. Add the peanuts
and cook for about 15 minutes until it's quite soft. Occasionally skim
off the foam. Also add 1 tsp mushroom or vegetable stock.
15 minutes, add in the pumpkins, cover the lid and cook for another 15
minutes until the pumpkins are soft.
When you can easily break the pumpkins with the chopsticks, that's when
it's cooked. Now add the stir-fried mushroom back to soup pot and season
again to your taste.
- Finally garnish with some green onion, cilantro or sweet basils.