Curry Leaves Pepper Soup Recipe
The flavors are indeed as colorful as it looks and tinged with fresh curry leaves.
Ingredients
- 4 shallots - chopped
- 4 garlic - chopped
- 1 red chili - remove seeds and chopped
- 3-4 sprigs curry leaves
- 1 1/2 frozen mixed vegetable
- 1 tbsp lemon/lime juice
- 1/2 liter vegetable stock (you can also use vegetable granules)
- 3 tbsp oil
- Salt to taste
- Spices
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 1/2 tsp black pepper powder
- mix all together
Directions
- Heat oil and sauté shallots, garlic and chili.
- Pour vegetable stock and simmer till heated through.
- Add curry leaves, mixed vegetable, salt and lemon juice
- Continue to simmer, another 3-4 minutes and remove from heat.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 100 | 82% |
| Total Fat 11.34g | 14% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Potassium 134mg | 4% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.49g | 0% |
| Protein 1.22g | 2% |
