NON-VEG SOUP
This non-veg soup recipe is perfect for those who are looking to lose weight. It is low in calories and high in protein, which makes it an excellent choice for a healthy meal. The soup is made with chicken, vegetables, and a few spices, making it a flavorful and nutritious dish. However, people with seafood allergy should avoid this soup.
Allergen Information: Contains Seafood Allergy
Nutrition Facts
Per serving
Energy
470 kcal
Protein
30 g
Carbs
54 g
Fat
12 g
Fiber
37 g
Ingredients
CARROT
1 small (45g)
Onion, small
1 gms (70g)
Garlic, small clove
1 gms (5g)
Ginger, fresh
0.5 slice (2g)
Peas, fresh
0.5 cup (120g)
French beans, country
0.5 cup (120g)
Pepper, black
0.25 cup (60g)
COOKING OIL (Gnut,ging,palm,must,coconut
1 tsp (5g)
Common salt
1 tsp (5g)
Coriander leaves
4 gms (4g)
Chicken, poultry, breast, skinless
1 gms (50g)
Cumin seeds
0.5 tsp (2.5g)
Coriander seeds
0.5 tsp (2.5g)
Instructions
Cooking Steps
Prepare the ingredients: Wash and cut the boneless chicken into small pieces. Dice the carrot and chop the onion, garlic, and mixed vegetables.
Sauté the vegetables: In a pot or saucepan, heat the cooking oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions become translucent and aromatic.
Cook the chicken: Add the diced chicken to the pot and cook until it starts to brown slightly.
Add the spices: Stir in the cumin powder, coriander powder, black pepper, and a pinch of salt. Mix well to coat the chicken and vegetables with the spices.
Add the broth: Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.
Add the chopped vegetables: Add the diced carrot and mixed vegetables to the soup. Continue to simmer for another 5-7 minutes or until all the