Indian Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Carrot: 1 medium size, finely choppedCapsicum: 1 medium size, finely choppedCabbage: 1 cup, finely choppedCauliflower: 5-6 florets, cut into smaller piecesBeans: 1 cup, finely choppedCornflour: 2 tbsp mixed in 1 cup of plain waterWater: 2-3 cupsSunflower oil or Olive oil: 1 tbsp
1. Soak all the vegetables(finely chopped) in a bowl and add a pinch of salt and mix well. This will help to tender the vegetables and help to cook fast.
2. Put the sunflower oil or olive oil in d pan and then light fry all the vegetables in it.
3. When the ingredients turn tender, add 3 cups of water and let it boil.
4. When the vegetables are fully boiled, stir the mixture of cornflour and water well, and add it into the pan. The soup will first turn milky and then turn clear. Simmer it for 4-5 minutes in low heat.
5. Serve hot with pepper and salt sprinkled on it (as per the need of the individual intaker).
Serving Size: 4 1-bowl servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARINDAMARPITA.
2. Put the sunflower oil or olive oil in d pan and then light fry all the vegetables in it.
3. When the ingredients turn tender, add 3 cups of water and let it boil.
4. When the vegetables are fully boiled, stir the mixture of cornflour and water well, and add it into the pan. The soup will first turn milky and then turn clear. Simmer it for 4-5 minutes in low heat.
5. Serve hot with pepper and salt sprinkled on it (as per the need of the individual intaker).
Serving Size: 4 1-bowl servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARINDAMARPITA.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 26.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.7 g
- Protein: 1.5 g
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