Veg Soup With Paneer
This soup is a perfect blend of vegetables and paneer, which makes it a great source of protein, vitamins, and minerals. It is gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with dairy allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
121 kcal
Protein
7 g
Carbs
6 g
Fat
7 g
Fiber
1 g
Ingredients
Common salt
0.5 gms (0.5g)
Pepper, black
0.5 gms (0.5g)
Olive Oil
1 tsp (5g)
Plain Water
3 medium cup (750g)
Celery stalk
20 gms (20g)
Green Peas
15 gm (15g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Instructions
Cooking Steps
In a small saucepan, heat the olive oil over medium heat.
Add the chopped onion and garlic, and saute for 2-3 minutes or until the onion becomes translucent.
Add the mixed vegetables and paneer cubes to the saucepan and stirring occasionally.
Pour water. Stir to combine.
Season the soup with salt and pepper. Adjust the seasonings to your taste.
Bring the soup to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes.
Once the vegetables are cooked to your liking, remove the soup from heat.
Taste and adjust the seasoning if needed.
Serve hot.