Garlic Vegetable Soup ( Weight Loss After Pregnancy )
by Tarla Dalal
28 Jun 2020
This recipe has been viewed 63781 times
Garlic vegetable soup, a delicious soup to begin your meals with or to be had as a mid-morning snack. I’ve flavoured it with garlic and added loads of mixed veggies to create a colourful and nourishing fare. Low-fat milk keeps the calorie content low.
Garlic Vegetable Soup ( Weight Loss After Pregnancy ) recipe - How to make Garlic Vegetable Soup ( Weight Loss After Pregnancy )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tsp oil
1/4 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 cup finely chopped mixed vegetables(baby corn , carrots , asparagus etc.)
1 1/2 cups hot low-fat milk(99.7% fat-free)
salt and to taste
2 tbsp quick cooking rolled oats
Method
- Method
- Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the mixed vegetables and sauté on a medium flame for another 2 minutes.
- Add the milk, 1½ cups of hot water, salt and pepper, mix well and bring to boil.
- Add the oats, mix well and simmer for 5 minutes or till the soup thickens. Serve hot.
Nutrient values per serving
| Energy | 80 cal |
| Protein | 4.2 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.8 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 369.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 7.6 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 131.2 mg |
| Iron | 0.5 mg |
| Magnesium | 27 mg |
| Phosphorus | 92.6 mg |
| Sodium | 45.4 mg |
| Potassium | 56.2 mg |
| Zinc | 0.2 mg |
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