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Italian Soup

VIEWS 2152

Energy (kcal) - 36

Protein (g) - 0.3

Carbohydrate (g) - 2.5

Fat (g) - 2.7

Khyati's Health-O-Meter Says:

A delicious and filling Italian soup that offers the daily serving of vegetables.  A low-calorie vegetable-based soup, basically adds up to the bulk which helps to feel full quickly. Nutritionally this is also beneficial as the nutrients found in vegetables including many water-soluble vitamins such as vitamin B, C, K as well as dietary fiber and a range of minerals, also helps to regulate the digestive tract. When the vegetables are mixed with whole wheat macaroni adds up to the fiber volume which in-turn aids weight loss.

INGREDIENTS:

  • Tomatoes - 20g
  • Carrots, finely chopped - 10g 
  • Cabbage, chopped - 30g
  • Basil leaves - 5g
  • Olive oil - 1/2tsp 
  • Onion ,finely chopped - 15g 
  • Garlic, finely chopped - 5g
  • Celery, chopped - 5g
  • Salt - to taste
  • White pepper powder - 1/4th tsp
  • Macaroni - 15g
  • Vegetable stock /Plain water - 100ml

DIRECTIONS:
Step 1 Remove the eye of tomatoes and make a small incision at the bottom. Step 2  Boil one cup of water and blanch tomatoes for one minute and remove immediately. Step 3 Peel, remove the seeds and puree or mince them.  Step 4 Retain a few basil leaves for garnish and chop the rest. Heat ulive oil in a pan, add onion and garlic and saute till they turn translucent. Add celery and carrot. Step 5 Stir continuously and cook for five minutes. Add cabbage, tomatoes and cook stirring continuously. Add salt, white pepper powder, chopped basil, and macaroni, stir and add vegetable stock or water and bring it to a boil. Step 6  Lower the heat and simmer till vegetables are cooked and the soup has thickened.  Step 7 Garnish with the reserved basil and serve hot.

Italian Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2152

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