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Pumpkin, Carrot, and White Fungus Soup

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Notes

Ingredients:
  • Pumpkin: 75g
  • Carrot: 75g
  • Dried White Fungus: 2g
  • Water: 400g
Instructions:
  1. Soak the dried white fungus in water until it expands.
  2. Peel and chop the carrot into small pieces.
  3. Peel and chop the pumpkin into small pieces.
  4. In a pot, add water, the soaked white fungus, carrot, and pumpkin.
  5. Cook over medium heat until the vegetables are soft.
  6. Blend the mixture until smooth for a creamy texture, if desired.
Nutrition:
  • Low in calories
  • Rich in dietary fiber
  • Contains vitamins A and C