#KanoState

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

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

Steps instructions: https://youtu.be/UohVe2fUOcE

My family loves this soup. I hope you enjoy it as much as we do.

Vegetable with kayan ciki

A delicious soup.

Only having one pot to clean and also Having a meal that will taste even better! Only if you can't finish all of it