Vegetable with kayan ciki

#KanoState

this is the classic minestrone with rice, where rice is the starchy nourishment added to a vegetable soup. it is even better made a day in advance and warmed up...so good :ohyeaah

This is the consomme soup my mother used to make. She cooked with bacon and spring cabbage.When I have leftover cabbage, or when I forget about my stock and it wilts, I often make this soup.It's also delicious to add onions and mushrooms. Recipe by Nayuho

My kid just had her braces and she complained about how her lunch gave her a troubling time. She asked for soup. Since I had chicken and the other veggies I needed, I came up with this nutritious soup.

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

MY VERSIONFRAGRANT CLEAR COCONUT VEGETARIAN SOUPLOVING IT

My baby is weaning, so I wanted to make vegetable soup.Choose mild-tasting vegetables, and put at least three varieties into the soup. Recipe by Yuri mama.

I copied my father's original recipe for his leveled-up fried rice with ankake soup.Take care not to over-season when adding the soup in Step 1. It goes best with the fried rice if it's subtly flavored (should have a fairly weak taste).You shouldn't encounter any problems making this provided you take care when preparing the shrimp, green onions, and soup. Recipe by Hiromanma

Its taste yummy

This simple tomato rice soup is easy to prepare and perfect a light dinner.