Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. vegetable soup nutrition facts made with tomatoes, carrots, corn, potatoes, butter beans, okra, green beans, onions, celery, and water include: 60 calories per 1 cup. 3 grams of protein. 0 grams of fat.Properly stored, cooked vegetable soup will last for 3 to 4 days in the refrigerator.
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| Vegetable soup |
INGREDIENTS:
- Mixed Vegetables ½ kg
- Tomatoes 5-6
- Garlic (Chopped) 4-5
- Boiled corn as required
- Crushed Black Pepper 1 tsp
- Red Chili Powder ½ tsp (optional)
- Cinnamon Powder 1/3 tsp
- Chicken Stock as required
- Butter as required
- Oil 2 tbsp
- Salt to taste
- Cream for garnish
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| Mix vegetables |
DIRECTION:
- Chop vegetables finely.
- Peel tomatoes and take out seeds.
- Then put tamotes in blender, add chicken stock and make paste.
- Now put a pan on flame add oil, put garlic, fry it and add tomatoes paste.
- Add mixed vegetables and cook on low flame.
- Now add boiled corn.
- When vegetables tender, take out in dish.
- Then sprinkle black pepper, salt, red chili powder and cinnamon and put butter.
- Then garnish with cream.
SERVE:
- Mixed vegetable soup is ready for serve.
- Serve it 4-5 person.
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