Chinese Vegetable Trio Soup ( Diabetic Recipe )
by Tarla Dalal
The trademark characteristics of a cuisine come not just out of the cooking and serving methods, but also thanks to the choice and nature of ingredients. Chinese cuisine uses a lot of vegetables, which in turn impart a shade of good health.
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 .
Chinese Vegetable Trio Soup ( Diabetic Recipe ) recipe - How to make Chinese Vegetable Trio Soup ( Diabetic Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 cups vegetable stock
1/2 cup sliced mushrooms (khumbh)
1/2 cup sliced baby corn , blanched
1/2 cup sliced carrots , blanched
10 to 12 whole spinach (palak) leaves
salt to taste
1/2 tsp oil
For Serving
1 tsp soy sauce
2 tsp vinegar
- Method
- 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.
Disclaimer:
- Disclaimer:
- 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.
| Energy | 64 cal |
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fiber | 3.5 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 2163.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 10.9 mg |
| Folic Acid | 44 mcg |
| Calcium | 97 mg |
| Iron | 1.9 mg |
| Magnesium | 30 mg |
| Phosphorus | 300.4 mg |
| Sodium | 41.8 mg |
| Potassium | 208.1 mg |
| Zinc | 0.4 mg |