STEP 1.Finely chop all veggies, slit green chilli and keep aside.
STEP 2.In moderately heated pan add butter, then add ginger garlic and sauté for 1 minute, then add all chopped veggies except spinach, tomato and green part of spring onion. Sauté for 4-5 minutes under medium flame.
STEP 3.Then add chopped spinach and sauté for 1 minute, then add chopped tomato and sauté for 2 minutes. During this process slight haldi can be added which is optional.
STEP 4.Now add 3 cups water, mix well and add salt as required + pepper powder + green part of spring onion and wait for a boil. Give 3-4 times boil and then simmer for 3-4 minutes.
STEP 5.By now soup is ready. More water can be added as per required consistency and corn flour can also be added.
STEP 6.Lastly add 1 tsp of butter and garnish with spring onion greens.
STEP 7.Discard green chillies before serving.
Nutrition value
53
calories per serving
< 1 g Fat5 g Protein7 g Carbs5 g FiberOther
Current Totals
< 1 g Fat
5 g Protein
7 g Carbs
5 g Fiber
MacroNutrients
Carbs
7 g
Protein
5 g
Fiber
5 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
180 mg
Iron
4 mg
Vitamin A
2025 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
168 mcg
Vitamin B12
0 mcg
Vitamin C
52 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
100 mg
Manganese
2 mg
Phosphorus
77 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment