Sprouts and Veggie Soup

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Sprouts are a super super food which I would love to include more in my diet.  They are loaded with vitamins, minerals, proteins and antioxidants.  My usual way to eat them is to add them to salads. So when I came across this awesome soup recipe using sprouts and a whole lot of healthy vegetables, I couldn’t wait to try it.  This powerhouse soup was delicious and nourishing.  I realized sprouts are extremely versatile and can be added to stir fry veggies, in soups, in salads, in sandwiches and even as pizza topping!

What you need:

1 cup sprouts (I used both moong and chana sprouts)

1/2 cup cabbage, finely chopped

1/4 cup chopped beans

1/4 cup chopped bell pepper

1/4 cup grated carrot

1 onion finely chopped

2 garlic pod, crushed

1 green chilli finely chopped (optional)

1 tbsp chopped coriander

2 tbspn chopped paneer for garnishing

½ tsp sugar

½ tsp oil

1 ½ tsp cornflour

2 tbsp chilli sauce

Salt to taste

Water as required

How to make:

1.  Wash the sprouts and boil them in 4 cups of water.  Drain and keep aside. Do not throw the water.

2.  Mix the cornflour with 1/4 cup water and keep aside.

3.  Heat oil in a heavy bottomed pan.  Add garlic and then the onion and stir for a minute.

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4.  Add the sprouts, cabbage, carrot, capsicum and beans and mix well for 3-4 minutes.  Add the green chilli and chopped coriander and mix well.
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5.  Add the stock (the water in which the sprouts were boiled).  Let it come to a boil and simmer for 3-4 minutes.
6.  Add the salt, chilli sauce, sugar and cornflour paste.  Mix well and let it boil for another 3-4 minutes.
7.  Garnish with some paneer pieces and serve hot with bread sticks.
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