Vegetable Soup

Ingredients:
1/2 cup chopped Green Beans
1/2 cup chopped Carrot
3/4 cup chopped Cabbage
1/2 cup chopped Onion
1/2 cup chopped Green bell pepper
2 tomatoes, chopped
2tsp Black pepper powder
1tsp Garlic paste
1tsp Ginger paste
2tsp cooking Oil
Salt to taste

Method:

• Chop up the vegetables into small pieces
  
• Take 1/2 of chopped beans, carrot, bell pepper and cabbage in a vessel. To it add all chopped tomatoes and add water. Cook the vegetables until tender
• Heat a pan with 1tsp oil, add ginger and garlic paste. Fry for 2mins
• Add onions and fry until it turns transparent
• Grind cooked vegetables and fried ginger garlic paste and onions into a puree
  
• Heat a pan with 1tsp oil and fry other 1/2 of chopped beans, carrot, cabbage, and bell pepper for 10-15mins in medium heat
  

• To the puree add fried vegetables and boil for couple of minutes. Add water if required
• Add black pepper and serve it hot

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -

• Excellent source of antioxidant compounds
• High in vitamin A
• Very good source of vitamin C, vitamin K, dietary fiber and potassium

Green Beans -

• Excellent source of vitamin C, vitamin K and manganese.
  
• Very good source vitamin A, dietary fiber, potassium, folate, and iron.
  
• Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Cabbage -

• Rich in vitamin A, vitamin C, vitamin E and vitamin B
• High levels of iron and minerals