Capsicum and Bean Sprouts Stir-fry Soup
by Tarla Dalal
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A simple yet healthy and refreshing soup with capsicum and bean sprouts.
Method- Heat the oil in a wok/ kadhai; add the onions and sauté on a high flame for 2 to 3 minutes.

- Add the red capsicum and bean sprouts and sauté on a high flame for 2 to 3 minutes.

- Add 3 cups of hot water and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.

- Switch off the flame, add the pepper powder and mix well.

- Serve immediately garnished with coriander.
Capsicum and Bean Sprouts Stir-fry Soup Video by Tarla Dalal
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Nutrient values per serving
Energy | 43 cal |
Protein | 0.5 g |
Carbohydrates | 1.9 g |
Fiber | 0.5 g |
Fat | 3.8 g |
Cholesterol | 0 mg |
Vitamin A | 85 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0 mg |
Vitamin C | 17.3 mg |
Folic Acid | 0.5 mcg |
Calcium | 4.7 mg |
Iron | 0.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 0.3 mg |
Potassium | 9.5 mg |
Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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