Thursday, March 12, 2009

Vegetable Soup

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

  • 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

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