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Vegetable Soup

Madhuri.Dixit's picture
Ingredients
  Barley 1 Tablespoon
  Peas 125 Gram
  Tomatoes 3
  Butter 1 1⁄2 Tablespoon
  Onion 1
  Milk 4 Tablespoon
  Potato 1
  Salt 1 Teaspoon
  Carrot 1 Small
  French beans 8
Directions

Soak the barley in water for an hour.
Cut the vegetables into small pieces.
Boil the vegetables and barley in six cups of water for about half an hour till tender.
Set aside a part of the vegetables and barley.
Rub the remaining vegetables through a sieve and add salt, butter and milk.
Thicken it, if desired, with white sauce.
Add the vegetables kept aside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 664 Calories from Fat 194

% Daily Value*

Total Fat 22 g34%

Saturated Fat 13 g65.2%

Trans Fat 0 g

Cholesterol 54.4 mg18.1%

Sodium 2045.4 mg85.2%

Total Carbohydrates 105 g35.1%

Dietary Fiber 23 g91.9%

Sugars 30.5 g

Protein 21 g41.1%

Vitamin A 260.3% Vitamin C 248.9%

Calcium 21.9% Iron 29.1%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe