Capsicum and Bean Sprouts Stir-fry Soup
by Tarla Dalal
5/5 stars 100% LIKED IT
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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.
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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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