A week of vegetable slimming soup healthy slimming

Monday: Mushroom and Korean cabbage soup

Ingredients: 50g onions, 100g cabbage, 100g mushrooms, 100g parsley.

Practice: Slice onions, shred mushrooms, and cut parsley into blocks or strips. Pour all ingredients into boiling water and bring to a boil, then add seasonings.

Comments: Mushrooms are rich in protein and crude fiber, which can promote the absorption of calcium.

Tuesday: Bean sprouts and green pepper shredded soup

Ingredients: 30 grams of mushroom, 100 grams of soybean sprouts, 100 grams of green peppers, 100 grams of fungus.

Practice: Shred the green pepper, cut the fungus, cook all the ingredients with 4-5 bowls of water, and add seasoning.

Comments: Bean sprouts are rich in fiber, and fungus contains a lot of iron, which has the effect of promoting gastrointestinal peristalsis.

Wednesday: Cucumber and mushroom soup

Ingredients: 80 grams of mushroom, 20 grams of dried mushrooms, 100 grams of cucumber, 100 grams of abalone mushrooms, 100 grams of coriander.

Practice: Peel and slice cucumber, cut abalone mushrooms and mushrooms into strips. Cook all ingredients with water, add coriander after cooking.

Comments: Cucumber has high water content, low calories, and rich value. It makes diuretic and eliminates edema.

Thursday: Burdock, radish and bean soup

Ingredients: 100g burdock, 100g white radish, 100g carrot, 50g edamame.

Practice: Cut burdock into pieces, cut white radish and carrot into pieces, cook all ingredients with 4 bowls of water, and then add appropriate seasonings.

Friday: Rapunzel and cauliflower soup

Ingredients: 120 grams of lettuce, 150 grams of broccoli, 80 grams of four-color vegetables.

Practice: Cut the lettuce into the right size and chop the broccoli. Cook all ingredients with 5 bowls of water and add appropriate seasonings.

Comments: Rapeseed is very rich in fiber and can promote digestion.

Saturday: Fungus and Chinese cabbage soup

Ingredients: 200 grams of Chinese cabbage, 50 grams of fungus, 30 grams of mushroom, 50 grams of shredded mustard, 100 grams of carrots.

Practice: Slice Chinese cabbage, cut fungus and carrot into suitable size. Cook all ingredients in 4 bowls of water, season and finally add shredded mustard.

Sunday: Luffa and steamed cabbage and bamboo shoot soup

Ingredients: 150g bamboo shoots slices, 20g nostoc, 200g loofah, a little chopped green onion.

Practice: Slice bamboo shoots and cut into pieces with loofah. Cook all ingredients with 4 bowls of water, season and unwrap.

Comments: Luffa contains low calories and has the effect of diuretic and detoxification.