Spicy Mushroom And Baby Corn soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 58.1

Total Fat: 2.5 g
Cholesterol: 1.1 mg
Sodium: 96.6 mg
Total Carbs: 6.0 g
Dietary Fiber: 2.2 g
Protein: 4.4 g

View full nutritional breakdown of Spicy Mushroom And Baby Corn soup calories by ingredient

Introduction

This is a really healthy soup and a good recepie to add vegetables to your daily food. I used salt, however you can swap it for a low sodium vegetable stock. You can also substitute the cottage cheese for tofu. enjoy!! This is a really healthy soup and a good recepie to add vegetables to your daily food. I used salt, however you can swap it for a low sodium vegetable stock. You can also substitute the cottage cheese for tofu. enjoy!!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 8

Ingredients

250 gms mushrooms

75 gms baby corns

1-2 spring onions

3 tbsp onions- chopped

1 tbsp celery leaves- finely chopped

1 tbsp chilli powder or dried red chillies

2 tbsp cottage cheese (low far) cut into small cubes

6-8 Spinach leaves

1 tbsp oil

1 tbsp garlic paste

1 tbsp vinegar

2 medium tomatoes

Salt to taste

Directions

Heat oil & put the garlic (paste), ground chilli powder, celery, chopped onion, spring onions & stir fry for a minute. Add the chopped tomatoes & fry till soft. Add the sliced baby corn & mushroom & sauté for 2 mins. Add 2 ½ cups of water or vegetable stock add salt to taste. Add the cottage cheese and bring to a boil. When boiling add the spinach leaves (finely chopped). Mix corn flour in water & add to the soup stir till thick. Turn off the flame & add vinegar.

Makes 6 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SIMPLYCHRYS.