Vegetable Based soups are a great option nutritionally as they combine a high nutrients density with a low energy density. This means that we get lots of key nutrients including vitamin and minerals for relatively few calories.
Ingredients
- Mushroom(1whole pack)
- France Beans(1 Cup chopped)
- Corns(1cup)
- Garlic (5-6 pods)
- 1 cup spinach leaves chopped
Make vegetable stock
- Turnip (1whole)
- 1cupZucchini (chopped)
- ½Onion(medium size)
- 1 Potato(medium size)
- 2 green chilli
- Ginger(1small cube)
- 4 cups water
- Salt
- Pressure-cook for 10-12 minutes
Direction:
- In a pan add chopped garlic with 1 tbsp. olive oil and sauté them.
- Add France, mushroom, chopped spinach and corn one by one and sauté each of them for 2-3 minutes.
- Strain the vegetable stock to the above vegetables.
- Boil for approx 5 mins.
- Garnish and seasoning with coriander leaves, lemon juice and black pepper.
- Serve hot.
