In general, quick boil soups take around 10 minutes to prepare and about 25-30 minutes to boil and contain easy-to-find, supermarket type ingredients that are readily available so not a lot of planning is required. This is one of my favourite quick boil soups – the winter melon. To start, quick boil soups usually require smaller cuts of vegetables or meats (so that they soften quicker and you can extract the flavours more quickly). The winter melon is a classic example of boiling it for around 30 minutes and you’ll find the flesh has become translucent and soft and edible. It’s simply delicious, suitable for the whole family and super easy to make!
1.Being by soaking Chinese mushrooms in warm water for 5 minutes
2.Start to boil your soup water
3.Cube chicken breast
4.Slice and cube winter melon - don't throw away the skin (use it in the soup)
6.Drain mushrooms and remove the stems with a knife of scissors and slice thinly
7.When your soup water boils, throw all your cut ingredients into the soup (add the bouillon last)
8.Boil on high for 5 minutes
9.Reduce boil to a medium-boil for another 20 minutes
10.Taste and add chicken bouillon (try 1 teaspoon first)
11.Boil for another 5 minutes
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|Serving Size: 1 Serving (799g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 47.6mg||2 %|
|Potassium 317mg||8 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 33.6g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 186
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