Noodle, Sprouts and Capsicum Soup (Zero Oil and Weight Loss Recipe) Video of Tarla Dalal

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Is this soup an appetizer or a meal itself? Well, the Noodle, Sprouts and Capsicum Soup is so wholesome it can be served in small portions as an appetizer, or in larger quantities as a snack or meal itself. The use of plenty of veggies and tofu brings in abundant vitamin C, protein, calcium and fibre to this soup. can be served in small portions as an appetizer, or in larger quantities as a snack or meal itself.

Recipe Description for Noodle, Sprouts and Capsicum Soup

Preparation Time: 20 mins
Cooking Time: 19 mins
Makes 4 servings
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Ingredients

1/4 cup whole wheat spaghetti or noodles , broken into pieces
1/2 cup mixed sprouts (moong , matki , chana etc.)
1/4 cup sliced red capsicum
1/4 cup sliced yellow capsicum
1/2 tsp cornflour
1 tbsp chopped spring onions whites
4 cups vegetable stock
salt to taste
1/2 cup low-fat paneer (cottage cheese) cubes
1 tbsp chopped spring onion greens
1/4 tsp freshly ground black pepper (kalimirch)

Method

Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
Heat a deep non-stick pan on a medium flame and when hot, add the red capsicum, yellow capsicum, spring onion whites and mixed sprouts and dry roast on a medium flame for 2 to 3 minutes.
Add the vegetable stock, whole wheat spaghetti and salt, mix well and cook on a medium flame for 10 to 15 minutes or till the spaghetti and sprouts are cooked, while stirring occasionally.
Add the cornflour-water mixture, paneer, spring onion greens and pepper powder, mix well and cook on a medium flame for another minute, while stirring occasionally.
Serve immediately.

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RECIPE SOURCE : Zero Oil Soups, Salads and Snacks