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Mixed Vegetable Soup

Diabetic.Foodie's picture
Ingredients
  Carrots 2 Large
  Turnips 2 Medium (Shalgam)
  Spinach 100 Gram
  Green bell peppers 4 Medium
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Grated ginger 1⁄2 Teaspoon
  Garlic 5 Clove (25 gm), chopped
  Cinnamon stick 1⁄2 Inch
  Green cardamoms 2
  Black peppercorns 1⁄2 Teaspoon
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

Wash vegetables and drain.
Scrape carrots and turnips, pluck spinach leaves and wash thoroughly.
Remove and discard pith and seeds of bell peppers.
Chop all vegetables roughly.
Heat oil in a non-stick pan over moderate heat.
Add onion and saute till light golden.
Add ginger, garlic and whole spices and stir-fry for 1 minute.
Mix in vegetables and saute for about 5 minutes.
Pour in water, cover pan, lower heat and simmer for about 10 minutes till vegetables are tender.
Remove from heat and cool.
Remove cinnamon stick and discard.
Transfer soup to a blender and blend, adding more water if required.
Strain and press through a colander into a fresh pan. (The soup should have a slightly rough texture.)
Mix in salt and pepper.
Taste and adjust seasoning.
Heat soup before serving, ladle into soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 275 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1156.2 mg48.2%

Total Carbohydrates 47 g15.8%

Dietary Fiber 13.3 g53.3%

Sugars 20 g

Protein 8 g15.9%

Vitamin A 356.7% Vitamin C 495.2%

Calcium 20.2% Iron 21.9%

*Based on a 2000 Calorie diet

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Mixed Vegetable Soup Recipe