Chinese Clear Vegetable Soup ( Low Calorie Healthy Cooking)
by Tarla Dalal
15 Dec 2018
This recipe has been viewed 189244 times
This soup utilizes the technique of stir-frying to cook the veggies to ensure minimum losses f nutrients. Not only does it taste great, it is extremely delicious.
Chinese Clear Vegetable Soup ( Low Calorie Healthy Cooking) recipe - How to make Chinese Clear Vegetable Soup ( Low Calorie Healthy Cooking)
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
1 carrot, thinly sliced
3/4 cup cabbage
3 lettuce leaves
3 spring onions with greens
3 sticks celery (ajmoda)
50 gms sliced cauliflower
2 tbsp oil
pinch of baking powder
a pinch of citric acid (nimbu ka phool)
2 tsp soy sauce
salt to taste
To Serve
chillies in vinegar
chilli sauce
Method
- Method
- Tear the cabbage and lettuce leaves.
- Chop the spring onions with the leaves.
- Cut the celery into about 12 mm. Pieces.
- Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
- Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
- Serve hot with chillies in vinegar and chilli sauce.
- Health Information :
- This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil) .
- For cooking whilst stirring over a high flame.
- This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.
Nutrient values per serving
| Energy | 62 cal |
| Protein | 0.7 g |
| Carbohydrates | 3.3 g |
| Fiber | 1.5 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 495.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 15.6 mg |
| Folic Acid | 11.7 mcg |
| Calcium | 31.1 mg |
| Iron | 0.6 mg |
| Magnesium | 8.4 mg |
| Phosphorus | 124.6 mg |
| Sodium | 131.1 mg |
| Potassium | 60.3 mg |
| Zinc | 0.1 mg |
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