After some cardio and weights, and some unscheduled customer calls (which I didn't take too kindly to), I was terribly hungry and quickly put together this soup. (Adapted from Tarla Dalal Healthy Soups and Salads book)
Finely slice capsicum, cabbage (I used the white and purple variety, for the dash of color) and spring onions.
Grind together a bulb of garlic and a green chilli.
Heat a sauce pan, with a little oil. Add the chilli garlic paste and saute on high heat for a few seconds, just until the aroma is released.
Add the vegetables, salt and stir fry. (I learnt to do this without the ladle :-))
Pour about 2 cups of hot water, squeeze a few drops of lemon and let it boil for a few minutes, until the flavor spreads through. Just throw in some chopped coriander and we are done!
The broth is extremely flavorful (and perhaps can be used as stock for other soups), and the vegetables were crispy - just like how a stir fry should be.
pucca Dieters delight....
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