Cabbage and Capsicum Stir-fry Soup
by Tarla Dalal
Added to 106 cookbooks
This recipe has been viewed 68121 times
A clear soup with crispy stir-fried spring onions, cabbage and capsicum.
Main procedure- Put 3 ½ cups of water to boil.
- Soak the red chillies in ½ cup of hot water for some time. Drain and discard the water. Add the garlic and pound them into a smooth paste using a mortar and pestle. Keep aside.
- Heat the butter in a wok, add the red chillies and garlic paste and stir-fry for half a minute.
- Add the spring onion whites, cabbage and red capsicum and sauté for a 2 to 3 minutes.
- Add the remaining 3 cups of hot water, spring onion greens, lemon juice, sugar and salt and bring to boil.
- Serve immediately.
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Nutrient values per serving
| Energy | 50 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.2 g |
| Fiber | 0.5 g |
| Fat | 4.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 227.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 17.4 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 10.3 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 49.9 mg |
| Potassium | 27.5 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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