Very Good for Your Health and Mine Vegetarian Lemon, Pepper Soup

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READY IN: 55mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium carrot, washed, peeled and thinly sliced
  • 14
    small cabbage, washed and finely shredded
  • 4 -6
    medium tinned mushrooms, drained, cleaned, washed and sliced
  • 1
    medium red capsicum, washed, de-seeded and chopped (bell pepper)
  • 1
    medium tomatoes, washed, peeled and finely chopped
  • 1
    teaspoon oil
  • 4 -5
    cups vegetable stock (I love using 2 cubes of Maggi Vegetable stock with onions)
  • 12
    teaspoon crushed black peppercorns
  • 12
  • 2
    tablespoons lemon juice, fresh
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DIRECTIONS

  • Firstly, prepare vegetable stock.
  • For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
  • Your veg.
  • stock is ready.
  • Now keep this aside and proceed.
  • Heat oil in a saucepan.
  • Add carrot, cabbage and mushrooms and stir well.
  • Add capsicum, tomato and salt.
  • Stir-cook for 10-15 minutes till the veggies are tender.
  • Then, add the stock and let it come to a boil.
  • Lower heat, stir in the crushed peppercorns and remove from flame.
  • Add bean sprouts and lemon juice.
  • Stir well and serve hot on a cold windy winter night.
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