Delicious recipe collection
Summer vegetable minestrone
Ingredients
- Onion (chopped) 1/2
- Eggplant (chopped) 1/2
- Carrots (chopped) 1/3
- Corn (sharpening fruit) 1/2
- Garlic 1 piece
- Tomato cans 1/2 can (200ml)
- Wed 200-300ml
- salt 1 tsp
- White miso 1 tablespoons
- Olive oil 1/2 tbsp
- basil Suitable amount (need not be necessary)
Method
-
Put all the cut vegetables in a pot with a lid, add garlic, canned tomatoes, water and salt, cover and put on medium heat.
-
When the vegetables are softened from the gap in the pot lid, melt the white miso and add olive oil.
-
Serve in a bowl and decorate with basil.
Related recipes
- Fruit seafood warship style [by IKUNAS f]
- Root vegetable white miso curry
- Stir-fried burdock and cherry shrimp
- Asparagus pasta-style rocabo carbonara
- Arrange Iriko Peperoncino Dashi in Oil Sardine [by IKUNAS f]
- Sanuki octopus carpaccio
- Sunflower oil to eat crisply
- Kimchi curry
- Don't fry!
- Soba pasta with sunflower oil
