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Egg Drop Veg Soup

VIEWS 2714

Energy (kcal) - 51

Protein (g) - 4

Carbohydrate (g) - 2.5

Fat (g) - 2.7

Khyati's Health-O-Meter Says:

This soup is properly an appetizer. Despite its simplicity, egg drop soup is so low in saturated fat and can be included in your healthy eating plan to support weight loss. A serving of this soup does supply a good dose of iron and vitamin C. This amount supports a healthy immune system, regulates red blood cell production keeps your teeth, bones, and skin healthy.

INGREDIENTS:

  • Carrot,1/4 inch pieces - 10 g 
  • shelled green peas - 25 g
  • Green capsicum,1/4th inch pieces - 10 g
  • Fresh button mushrooms, quartered - 10 g
  • Sweet corn niblets - 10 g
  • Vegetable stock/ Plain water - 100 ml
  • Oil - 1/2 tsp
  • Salt - to taste
  • Crushed dried red chilies - 1/4th tsp
  • Whisked egg white - 1 no.

DIRECTIONS:
Step 1 Boil carrot and green peas in vegetable stock or water. Set aside.  Step 2 Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat.  Step 3 Add the vegetable stock or water along with carrot, green peas, and sweet corn kernels and bring it to a boil. Add salt and crushed red chilies.  Step 4 Boil at a hot temperature for one minute. Finally, add the beaten egg white, stir lightly and serve hot. Step 5 If you use whule fresh peas, do not throw away the peel. Use them as a vegetable after removing and discarding the thin inner layer.

Egg Drop Veg Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2714

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