Spicy Stir-fry Soup ( Weight Loss After Pregnancy )
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 12974 times
Spicy stir-fry soup, a visual delight, this clear soup has stir-fried sprouts and veggies to up the protein, iron and vitamin c content. Ready in minutes and spiced with garlic and chillies, an ideal way to satiate hunger pangs and without gorging on too much food.
- Put 2 cups of water to boil.
- Soak the red chillies in ½ cup of hot water for some time (keep the remaining 1½ cups of water aside for later use).
- Drain, add the garlic and pound using a mortar-pestle (khalbhatta) to a smooth paste. Keep aside.
- Heat the butter in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds.
- Add the spring onions, cabbage, red capsicum and bean sprouts and sauté on a medium flame for another few seconds.
- Add the remaining 1½ cups of hot water, lemon juice, sugar and salt, mix well and bring to boil. Serve hot.
Nutrient values Per serving
|Energy|| 54 calories|
|Protein|| 3.0 gm|
|Carbohydrates|| 8.2 gm|
|Fat|| 1.2 gm|
|Fibre|| 1.3 gm|
|Vitamin C|| 68.8 mg|
|Iron|| 1.0 mg|
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