Spicy Stir-fry Soup ( Weight Loss After Pregnancy )


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Spicy stir-fry soup, a visual delight, this clear soup has stir-fried sprouts and veggies to up the protein, iron and vitamin c content. Ready in minutes and spiced with garlic and chillies, an ideal way to satiate hunger pangs and without gorging on too much food.

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Soaking Time:  15 Minutes   Preparation Time:    Cooking Time:     Makes 4 servings
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3 whole dry Kashmiri red chillies , deseeded
4 cloves garlic
2 tsp low-fat butter
2 spring onions , sliced
1/2 cup shredded cabbage
1 red capsicum , cut into thin strips
1/4 cup bean sprouts
2 tsp lemon juice
1/4 tsp sugar
salt to taste

  1. Put 2 cups of water to boil.
  2. Soak the red chillies in ½ cup of hot water for some time (keep the remaining 1½ cups of water aside for later use).
  3. Drain, add the garlic and pound using a mortar-pestle (khalbhatta) to a smooth paste. Keep aside.
  4. Heat the butter in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds.
  5. Add the spring onions, cabbage, red capsicum and bean sprouts and sauté on a medium flame for another few seconds.
  6. Add the remaining 1½ cups of hot water, lemon juice, sugar and salt, mix well and bring to boil. Serve hot.

Nutrient values Per serving
EnergyProteinCarbohydratesFatFibreVitamin CIron
54 calories 3.0 gm 8.2 gm 1.2 gm 1.3 gm 68.8 mg 1.0 mg

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