Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Time:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
Recipe Macros: Defatted Soya Veg Soup
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 182 kcal | 19 g | 5 g | 24 g | 15 g |
Ingredients: Defatted Soya Veg Soup
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 25 g | Ginger Garlic Paste | 1 tsp |
| Mix Vegetables (finely chopped) | 80 g | Salt | As per taste |
| Sweet Corn (optional) | 25 g | Black Pepper Powder | 1/2 tsp |
| Oil | 5 g | Coriander Leaves (finely chopped) | 1 tsp |
| Water | 2 cups |
Procedure: Making Soup
- Take oil in a pan and add ginger garlic paste. Sauté for 30 seconds.
- Now add onions and sauté them for a minute.
- Now add all the other veggies one by one.
- Then add salt and sauté them for 2-3 minutes.
- Now add sweet corn and 1.5 cups water and simmer the soup for 2-3 minutes.
- Meanwhile in a bowl take defatted soya flour and add half cup of water little by little to make a free flowing slurry.
- Add the slurry and pepper powder to the soup and give it a boil.
- Now simmer it again for a minute and transfer it to the serving bowl.
- Garnish with fresh coriander leaves.
Your veg soya soup is ready.
Serve hot with bread crumbs or paneer fries and enjoy!
Outcome:
Light brown colour, Smooth texture, Sweet taste, Sweet aroma.
Shelf Life:
The soup should last for maximum 1 day in refrigerator.
Storage Instructions:
Please refrigerate the extra soup and reheat by adding water as it turns thick.
Additional Info:
- You can make manchow soup, sweet corn soup or tomato soup with the same slurry of defatted soya flour.
- You can replace defatted soya flour with fine soya chunks powder.
