Cabbage and Capsicum Stir-fry Soup
by Tarla Dalal
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Added to 104 cookbooks
This recipe has been viewed 56646 times
A clear soup with crispy stir-fried spring onions, cabbage and capsicum.
- Put 3 ½ cups of water to boil.
- Soak the red chillies in ½ cup of hot water for some time. Drain and discard the water. Add the garlic and pound them into a smooth paste using a mortar and pestle. Keep aside.
- Heat the butter in a wok, add the red chillies and garlic paste and stir-fry for half a minute.
- Add the spring onion whites, cabbage and red capsicum and sauté for a 2 to 3 minutes.
- Add the remaining 3 cups of hot water, spring onion greens, lemon juice, sugar and salt and bring to boil.
- Serve immediately.
Nutrient values per serving
|Vitamin A||227.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||17.4 mg|
|Folic Acid||3.4 mcg|
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