Low Calorie Vegetable Soup
by Shikha Jalan
Added to 9 cookbooks
This recipe has been viewed 7449 times
Vegetable soups are always a great choice as starters and in between meal option this low calorie vegetable soup with assorted fresh and seasonal vegetables make is a perfect choice for all health aspirants.
- In a deep pan, add 2 cups water, cabbage, capsicum and carrots, mix well and bring to boil and cook till the vegetables become soft and tender.
- Add the tomato puree, mix well and simmer for about 5 minutes.
- In another bowl, dissolve the corn flour with a little water and keep aside.
- Add this cornflour paste to soup and mix well so that no lumps remain.
- Add the noodles, salt and white pepper and simmer for more 5 minutes.
- Serve hot.
This recipe was contributed by Shikha Jalan on 10 Jun 2011
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