Clear Soup with Babycorn, Mushrooms and Carrot
by Tarla Dalal
Added to 428 cookbooks
This recipe has been viewed 147134 times
Clear Soup with Baby Corn, Mushrooms and Carrot is a convenient soup that you can prepare quickly and easily if you have vegetable stock on hand.
All you need to do is sauté some crunchy and colourful veggies with green chillies for spice, add vegetable stock, season it, and serve it hot with some tongue-tickling Oriental sauces. Voila, a mouth-watering treat is ready within minutes!
With myriad veggies, this soup gives you a multi-textured experience that burgeons with the vibrant flavours of the sauces.
Try other clear soup recipes like Clear Soup with Spinach and Mushrooms and Mixed Vegetable Clear Soup .
- Heat the oil in a deep non-stick pan, add the mushrooms, baby corn, carrot, spring onions, french beans and green chillies and sauté on a medium flame for 2 minutes.
- Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 3 t o4 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Serve hot with chillies in vinegar, soy sauce and red chilli sauce.
Nutrient values per serving
|Vitamin A||390.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||16.3 mg|
|Folic Acid||11.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.