INGREDIENTS:

Olive oil: 1 tbsp

Lemon grass,  chopped: 2

Green chilies, sliced: 2

Carrots, cubed: 2

Broccoli florets, blanched: 7-8

Button mushrooms, sliced: 7-8

Baby corn, blanched: 1/4 cup

Spinach leaves: 5-6

Capsicum, cubed: 1/2

Red capsicum, cubed: 1/2

Yellow capsicum, cubed: 1/2

Bean sprouts, blanched: 1/4 cup

Tomatoes, sliced: 2

Noodles, boiled: 1/4 cup

Vegetable stock: 4 cups

Salt to taste

Black pepper powder: 1/4 tsp

 

METHOD

  1. Heat oil in a wok, add lemon grass & green chilies.
  2. Sauté on high for a minute & then add carrots, broccoli, mushrooms & baby corn.
  3. Stir fry on high for 2 mins, then add spinach leaves & the peppers.
  4. Continue to stir fry for another 3 mins, then add half the quantity of bean sprouts.
  5. Add noodles & toss well with the vegetables, then season with salt & black pepper powder.
  6. Add veg stock & allow a gentle boil to come.
  7. Cook for 3-4 mins.
  8. Place the tomatoes in a serving soup bowl & pour the stewed vegetables along with the stock on top.
  9. Serve hot garnished with the remaining bean sprouts.                                                                                                                     NOTE: This is a healthy stewed vegetable soup perfect on a light- feed day. Vegetables can vary as per availability & choice. Non-vegetarians can add stewed chicken boneless & chicken stock.Enjoy!

 

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