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Before you jump to Easy Corn and Tofu Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Eating Apples Is Good.
On TV and in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? Many men and women have lived with this school of thought for many years, and they in addition pass this on to their children. This thought is known all over the world and people just take it as fact without knowing if this is actually true. In our research we have learned why you are told to eat an apple a day and we will be revealing that with you here.
At this point we are going to show you the actual reason why these minerals and vitamins are crucial to good health. As I am certain you know, research is being performed all the time and there have been studies that have been done that clearly show that apples can reduce some cancer risks. And on the actual list of cancers which apples can help reduce the chances of is colon cancer and even lung cancer. Just that one point should be sufficient reason for everybody to start eating apples.
To sum up, I guess an apple a day definitely can keep the doctor away and now you understand why. Something you should understand is that we only discussed some of the benefits of eating apples. You’ll be able to find many more benefits for your health in relation to apples. So do yourself a favor and pick up some apples when you go to the store. It can really help your health and wellbeing for short term and for the long haul.
We hope you got insight from reading it, now let’s go back to easy corn and tofu soup recipe. To make easy corn and tofu soup you only need 5 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Easy Corn and Tofu Soup:
- Take 1 can Canned cream corn
- Take 200 ml Soy milk
- You need 1 Soup stock cube
- Prepare 1 Coffee creamer
- Take 1 dash Dried parsley
Instructions to make Easy Corn and Tofu Soup:
- Today's ingredients are this! Use creamed corn!
- A chef gave me this advice. Use a rubber spatula to scrape around the edge of the can.
- Go all the way around.
- Flip it over and the contents will cleanly slip out.
- Put the canned corn, soy milk, and soup stock cubes into a pot and heat over medium heat.
- Mix it really well.
- Once it comes to a boil and the soup stock cube has dissolved, check the texture. Season with salt and pepper. Be careful not to let it burn.
- If the corn is a bit rich, thin it out a bit and season with salt and pepper.
- Pour into a cup. In the summer, you can eat it cold.
- Today, I used coffee creamer.
- I decorated it a bit. It's pretty, isn't it!
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