Chinese Vegetarian Recipes

Tomato and Potato Soup Recipe

Tomato and Potato Soup

Introduction:

Another vegetable soup recipe  that involves tomato and potato to be introduced today. I seem to have ignored soups recently because I have always been afraid of cooking them because there’s always a voice deep inside my subconscious mind calling out that it takes long time and much more work to cook them.

However, you will see that I have been totally wrong when you come to the end of this post and try today’s recipe yourself.

Ingredients:

Tomato: 2 medium-sized

Potato: 1 medium-sized

Iceberg lettuce: 200 g

Seasonings:

Salt: 1/2 teaspoon

White sugar: 1/2 teaspoon

Preparation Work:

1. Peel the potato and rinse it clean with cool water, dice it (You can cut it into dices of sizes that you like.);

2. Rinse the tomatoes clean and dice them, too;

(Note: If you will, you can remove the skin of the tomatoes after immersing them into hot water for sometime. This way, peeling the tomatoes becomes a breeze. This is a tip that some colleague gave me. But you can just leave the skin as it is and spit the pieces out while enjoying the soup.);]

3. Wash the iceberg lettuce clean and break it into pieces of the size that is appropriate for you.

Cooking Steps:

1. Put the potato dices into a stockpot (or a wok, whatever is available to you.);

2. Cover the diced potato with cool clean water; (The water should not only cover the potato dices completely, but also leave some room for the upcoming diced tomatoes.)

3. Add the tomato dices into the pot when the water boils;

4. Add the iceberg lettuce pieces into the soup when it boils again;

5. Season it with salt and white sugar when the soup is boiling once again.

Cooking Tips:

1. As you might have seen from the picture above, I used a type of Chinese cabbage.

Note: See picture below for the Chinese cabbage I used in this tomato and potato soup recipe.

It is different from the napa cabbage in terms of the bigger green leaves and the smaller stalks which is white at the middle of the leaves.

It is of the premature version of the Chinese cabbage. So I just call it medium Chinese cabbage.

I used this because the iceberg lettuce is not available in the market which I went for shopping. Anyway, the iceberg lettuce or Chinese cabbage is used for decoration, adding the green color. So it doesn’t really matter.

Medium Chinese Cabbage

2. Don’t wait too long before turning off the heat and after the lettuce or cabbage pieces are added into the soup. Otherwise, the green leaves will get dark. You can see what I mean in the picture at the beginning of this port.

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