Capsicum and Bean Sprouts Stir-fry Soup
by Tarla Dalal
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Added to 32 cookbooks
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A simple yet healthy and refreshing soup with capsicum and bean sprouts.
- 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.
Nutrient values per serving
|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|
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