Noodle, Sprouts and Capsicum Soup
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 22200 times
Is this soup an appetizer or a meal itself? Well, the Noodle, Sprouts and Capsicum Soup is so wholesome it can be served in small portions as an appetizer, or in larger quantities as a snack or meal itself.
The use of plenty of veggies and paneer brings in abundant vitamin C, protein, calcium and fibre to this soup. It is especially rich in antioxidants, which help fight infections. This zero oil soup keeps you satiated for a long time, helping those who are aiming for weight loss . Serve this nutritious soup as soon as it is cooked to relish it at its best.
- Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
- Heat a deep non-stick pan on a medium flame and when hot, add the red capsicum, yellow capsicum, spring onion whites and mixed sprouts and dry roast on a medium flame for 2 to 3 minutes.
- Add the vegetable stock, whole wheat spaghetti and salt, mix well and cook on a medium flame for 10 to 15 minutes or till the spaghetti and sprouts are cooked, while stirring occasionally.
- Add the cornflour-water mixture, paneer, spring onion greens and pepper powder, mix well and cook on a medium flame for another minute, while stirring occasionally.
- Serve immediately.
Nutrient values (Abbrv) per serving
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