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Tofu Sprouts and Vegetable Soup


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Added to 1 cookbook
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This is an amazing combination of ingredients. Both tofu and sprouts add to the health quotient, while garlic and chilli flakes boost the flavour and routons add crunch to the soup. Make it fresh and be prepared for the magic! If tofu is not available, use paneer instead.

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Preparation Time: 
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Makes 4 servings
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Ingredients



For the croutons
1 slice of bread
oil for deep-frying

Other ingredients
1/2 tsp garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
2 tsp oil
1/4 cup finely chopped onions
2 tbsp chopped carrots
2 tbsp sliced baby corn
4 cups Vegetable Stock
1/4 cup tofu (bean curd/ soya paneer) cubes
1/2 cup bean sprouts (readily available in the market)
salt to taste

Method

    For the croutons
    1. Cut and discard the sides of the bread slice.
    2. Cut the bread slice into 10 mm. (1 cm.) cubes.
    3. Heat the oil in a kadhai and deep-fry the bread cubes till they are golden brown.
    4. Drain on absorbent paper and keep aside.

    How to proceed
    1. Pound the garlic and chilli flakes in a mortar and pestle (khalbatta) to a coarse paste. Keep aside.
    2. Heat the oil in a deep pan, add the onions and sauté for 5 minutes.
    3. Add the carrots, baby corn and vegetable stock and simmer for 5 to 7 minutes.
    4. Add the tofu, bean sprouts and salt, mix well and simmer for another 2 to 3 minutes.
    5. Top with bread croutons and serve hot.
    RECIPE SOURCE : Cooking with SproutsBuy this cookbook
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