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Chinese Vegetable Trio Soup ( Diabetic Recipe )
Tarla Dalal
06 December, 2024
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Table of Content
Here is a simple and delicious soup that proves this theory! This delicacy is absolutely low in calories and high in nutrients like folic acid and fibre. Use vegetable stock instead of water to enhance its taste. Served with soya sauce and vinegar, this is a great way to fire off a Chinese feast .
Tags
Preparation Time
5 Mins
Cooking Time
5 Mins
Total Time
10 Mins
Makes
4 servings
Ingredients
Main Ingredients
1/2 cup sliced mushrooms (khumbh)
1/2 cup sliced and blanched baby corn
1/2 cup sliced and blanched carrots
10 to 12 whole spinach (palak)
salt to taste
1/2 tsp oil
For Serving
Method
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
- Put the vegetable stock to boil in a deep pan, add the mushrooms, baby corn and carrots, mix well and boil for 2 to 3 minutes.
- Add the spinach leaves and salt, mix well and simmer for few more seconds.
- Add the oil, mix well and remove from the flame.
- Just before serving, add the soya sauce and vinegar.
- Serve immediately.
Chinese Vegetable Trio Soup ( Diabetic Recipe ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 64 cal |
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fiber | 3.5 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 41.8 mg |
Click here to view Calories for Chinese Vegetable Trio Soup ( Diabetic Recipe )
The Nutrient info is complete
shreya_the foodie
March 13, 2025, midnight
Wow. Loved this recipe! The trio soup has a clear, watery yet flavoursome broth that i love! Loved the taste of individual veggies. I added shredded chicken as well..Its really delicious and very light!
paparam
March 13, 2025, midnight
I used chicken broth instead of water to liven this up. Came out good. So easy to prepare.
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