Bean Sprouts Soup

A mild and healthy warm soup prepared in Western India, good for invalids and babies too!



Step: 1

Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).

Step: 2

Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.

Step: 3

In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.

Step: 4

Serve hot. Garnish with chopped cilantro.


Per Serving: 156 calories; protein 6g; carbohydrates 15.5g; fat 8.3g; cholesterol 4.9mg; sodium 133.1mg.

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