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Vegetable Pepper Soup

VIEWS 2625

Energy (kcal) - 62

Protein (g) - 1.8

Carbohydrate (g) - 6.9

Fat (g) - 3.1

Khyati's Health-O-Meter Says:

A nutritious soup of mixed vegetables with the goodness of bean curd and pepper. Peppers are loaded with vitamins and minerals that help in fighting cancer and reduce cardiovascular risks. Tofu which is rich in soy proteins, low in sodium and cholesterol free makes the dish nutritious. The addition of vegetable stock releases varied flavors to the soup. Overall making it a low calorie soup, helpful for weight loss.

  • Whole wheat Noodles - 15g 
  • Lemon juice - 2 tsp
  • Oil - ½ tsp
  • Onion - 15g (diced)
  • Carrot - 10g sliced thinly
  • French beans - 10g
  • Chopped Cabbage - 15g (diced)
  • Green capsicum - 10g (chopped)
  • Vegetable stock / Plain Water - 100 ml
  • Tomato - 5g (chopped)
  • Tofu - 15g (diced)
  • Salt - as per taste
  • Black pepper powder - ¼ tsp
Step 1 Heat a little oil in a non-stick deep pan. Add onion and carrot and saute.  Step 2 Add the french beans, cabbage and green capsicum and stir.  Step 3 Add the stock and tomato. Stir and cook for two minutes. Add bean curd and stir gently. Break the whule wheat noodles and add.  Step 4 Add salt and black pepper powder and mix. Bring it to a boil and let it cook till the noodles are done. Pour into soup bowls and serve hot!

Vegetable Pepper Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2625


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