BEAN SPROUTS AND VEGGIE SOUP
Soups are diet friendly, satisfying and can be prepared in a jiffy especially on a weekday after work or on lazy days. On top of it no hard and fast rules to prepare. If you love chopping vegetables then it’s much enjoyable to serve you & your family a simple and healthy soup of the day. Vegetables of your preference and availability can be used. I prefer this on the days of fasting as it’s hearty and fulfilling. If you love this soup then don’t miss to place it in your menu but after clicking the like & follow button. You can also tag me on Instagram @abysenthil27.
- Finely chopped vegetables including cabbage(either white or purple), carrot, beans, cauliflower, corn kernels, green peas- 1 1/2 cup
- Bean sprouts – 1/4 cup
- Finely chopped onion – 1
- vegetable stock/ water – 2 cups
- Finely chopped ginger & garlic – 1 tablespoon
- soya sauce-1/2 teaspoon
- Salt and pepper for seasoning
Butter -1/4 teaspoon (can be replaced by olive oil or any vegetable oil)
-Finely chop all the preferred & available vegetables and also the onions and ginger garlic.
-Heat a sauce pan with butter / oil and fry garlic, ginger and onions until translucent.
-Then add chopped mixed vegetables & sprouts. Fry at medium flame for 3 to 4 minutes.
-Now add vegetable stock or water and allow it to boil for 5 minutes. After 2 minutes add soya sauce & give it a fine stir.
-I want my vegetables half done and crispy. If you want little soft & mushy then boil it for another 3 minutes.
-Then season it with salt and freshly crushed pepper. Serve hot with bread sticks or toasted multigrain bread to have a filling breakfast or dinner.