Spicy Stir-fry Soup ( Weight Loss After Pregnancy )

by Tarla Dalal

Added to 19 cookbooks
This recipe has been viewed 6012 times

Spicy stir-fry soup, a visual delight, this clear soup has stir-fried sprouts and veggies to up the protein, iron and vitamin c content. Ready in minutes and spiced with garlic and chillies, an ideal way to satiate hunger pangs and without gorging on too much food.

Add your private note

Soaking Time: 15 Minutes
Preparation Time: 12 mins
Cooking Time: 10 mins
Makes 4 servings
Show me for servings

Ingredients

3 whole dry Kashmiri red chillies , deseeded
4 cloves garlic
2 tsp low-fat butter
2 spring onions , sliced
1/2 cup shredded cabbage
1 red capsicum , cut into thin strips
1/4 cup bean sprouts
2 tsp lemon juice
1/4 tsp sugar
salt to taste

Method

Put 2 cups of water to boil.
Soak the red chillies in ½ cup of hot water for some time (keep the remaining 1½ cups of water aside for later use).
Drain, add the garlic and pound using a mortar-pestle (khalbhatta) to a smooth paste. Keep aside.
Heat the butter in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds.
Add the spring onions, cabbage, red capsicum and bean sprouts and sauté on a medium flame for another few seconds.
Add the remaining 1½ cups of hot water, lemon juice, sugar and salt, mix well and bring to boil. Serve hot.

Nutrient values Per serving