Cauliflower, Cabbage and Tomato Clear Soup

Cauliflower, Cabbage and Tomato Clear Soup

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Try this unique soup, which combines protein and fibre rich lima beans with a horde of vitamin-rich veggies into a delectable, comforting and filling soup. In the preparation of this cauliflower, cabbage and tomato clear soup, we have retained and used the water in which the lima beans was cooked, not just to avoid nutrient-loss but also to enhance the flavour. You will love the mild, nutty flavour of this clear soup.

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Cauliflower, Cabbage and Tomato Clear Soup recipe - How to make Cauliflower, Cabbage and Tomato Clear Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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3 tbsp boiled vaal (field beans/ butter beans)
1/4 cup chopped french beans
1/2 cup cauliflower florets
1/2 cup cube tomatoes , without seeds
1/4 cup boiled green peas
1/2 cup shredded cabbage
1 tbsp cornflour dissolved in 2 tbsp water
2 tbsp chopped celery (ajmoda)
2 bayleaves (tejpatta)
1 tbsp butter
salt and to taste

For The Garnish
2 tbsp chopped parsley
2 tbsp grated processed cheese
  1. Soak the lime beans in enough water for 3 to 4 hours and drain.
  2. Combine the lima beans with 1½ cups of water and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Heat the butter in a pan and fry the celery and bay leaves lightly. Add the french beans and cauliflower and cook for 5 to 7 minutes.
  5. Add the cabbage, tomato and green peas and cook on a medium flame for 2 minutes.
  6. Add the lima beans along with the liquid, 2 cups of water, salt, cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Add the pepper and mix well.
  8. Serve hot garnished with the chopped parsley and grated cheese.

Nutrient values per serving
Energy91 cal
Protein4.3 g
Carbohydrates12.4 g
Fiber2.3 g
Fat2.8 g
Cholesterol0 mg
Vitamin A210.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C24.6 mg
Folic Acid19.2 mcg
Calcium44.5 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium32.8 mg
Potassium61 mg
Zinc0.2 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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