Soy Milk Soup with Taro Root, Corn, and Tons of Veggies
Soy Milk Soup with Taro Root, Corn, and Tons of Veggies

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, soy milk soup with taro root, corn, and tons of veggies. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Soy Milk Soup with Taro Root, Corn, and Tons of Veggies. I made a soup from the taro root potatoes that I got from my parents. Feel free to use your own choice of vegetables and chop them however you like. Heat the oil in a large soup pot over a medium-high heat.

Soy Milk Soup with Taro Root, Corn, and Tons of Veggies is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Soy Milk Soup with Taro Root, Corn, and Tons of Veggies is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook soy milk soup with taro root, corn, and tons of veggies using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies:
  1. Take Taro root potatoes, peeled
  2. Make ready Onion
  3. Take Carrot
  4. Take Wiener sausage (or bacon)
  5. Prepare Olive oil
  6. Take Water
  7. Make ready Consomme soup stock cube
  8. Get Corn
  9. Make ready Green peas
  10. Get Soy milk
  11. Take Salt and pepper

Beet Pancakes with Cream Cheese Icing Mahy from Two Purple Figs loves making these beet pancakes on a weekend morning with her daughter, who prefers them with a cream cheese sauce over maple syrup, making them feel like a fancy dessert. Another idea is the tofutti brand of sour cream (made from soy milk but with a bite to it). I poured a smoothie for myself and one for Luanne.

Steps to make Soy Milk Soup with Taro Root, Corn, and Tons of Veggies:
  1. Slice the taro root potatoes into 1 cm thick half or full rounds. Chop the onions and carrots into 1 cm cubes. Diagonally slice the wiener sausages.
  2. Heat the olive oil in a pan, then sauté the onion. When the onion starts to release a sweet aroma, add the taro root, carrots, and sausages.
  3. Add the water and consomme soup stock cube, boil, remove any scum that rises to the top, cover with a lid, and simmer for about 10 minutes. Add the corn and green peas.
  4. Add the soy milk and heat without letting it come to a boil. Season with salt and pepper to taste, then it's ready to serve.
  5. Add Chinese cabbage in the winter.

Another idea is the tofutti brand of sour cream (made from soy milk but with a bite to it). I poured a smoothie for myself and one for Luanne. Corn: (Zea mays) Also known as Maize or Indian corn and a member of the grass family, corn is a native grain of the American continents. I use soy milk only for cooking soup or for my cereal about twice a week. My suggestion is to use several kinds of milk substitutes wisely in your meal.

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