Healthy, rich in protein soup made with fresh steamed sprouts and veggies. You will love this vegan and gluten free potato sprouts soup. It's filling , delicious and a real comforting soup.
Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves Garlic - minced
1/2 Teaspoon Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water or as required
Method
Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2 minutes.
Add the stock cube and water. Let it come to a boil and simmer for 5 minutes.
Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .
Serve steaming hot,with crusty bread slices or garlic rolls.
Labels : Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian
Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves Garlic - minced
1/2 Teaspoon Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water or as required
Method
Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2 minutes.
Add the stock cube and water. Let it come to a boil and simmer for 5 minutes.
Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .
Serve steaming hot,with crusty bread slices or garlic rolls.
Labels : Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian
This sounds fresh and delicious!
ReplyDeleteI've never had sprouts and potato together in a soup that I recall but it sounds like a fantastic idea!
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