Autumn health recipes: How to make green vegetable and tofu soup

　　Tofu can enhance the feeling of fullness, and the fiber in green vegetables can purify the stomach and slim down. The combination of the two is naturally beneficial to weight loss. I tried using this soup as a meal replacement for two days, and it really worked. I didn’t feel hungry. But doing it every day is definitely not good. Pair it with white rice. Don’t treat your appetite badly. I really like the taste of this soup rice, but I can’t eat too much because it’s not good for digestion. It looks like a light soup, but it actually tastes not bland. Sisters who want to lose weight can give it a try. Ling is a good cook, so I like it.

　　Vegetable and tofu soup

　　Ingredients: 200g tofu 200g green vegetables

　　Seasoning: 1 teaspoon salt

　　How to make vegetable and tofu soup

　　1. Cut the tofu into small pieces and soak it in water with 1/2 teaspoon of salt for 15 minutes. Reserve the salt water in which the tofu has been soaked.

　　2. Wash the green vegetables and divide them into leaves one by one. Soak them in the salt water soaked with tofu for 15 minutes, then rinse and drain.

　　3. Put water in the soup pot, heat it over high heat until it boils, then add the tofu cubes, continue to cook on high heat for 15 minutes, then add the vegetables.

　　4. Add salt and continue cooking for about 3 minutes.

　　Tips

　　1. Tofu can keep its shape intact after being soaked in light salt water. Green vegetables soaked in salt water can be well sterilized and disinfected. Remember to wash them thoroughly.

　　2. Adding tofu after the water boils can keep the color of the soup clear. Adding salt immediately after adding the vegetables can keep the vegetables green and the soup will be more delicious.

　　3. This soup tastes great without adding any seasoning except salt. You can drink the soup, eat tofu and vegetables.