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VEGETABLE SOUP
December 16, 2016
Vegetable-soup

Ingredients:

Carrot – 1 medium
Mushrooms – 6 pcs button
Zucchini – 1 medium
Cabbage – 1/2 small
Yellow Bell Pepper – 1/2
RedBell Pepper – 1/2
Onion – 1 medium
Tomato homemade puree – 1 medium bowl
Garlic cloves – 4
Cloves – 3
Black pepper seeds
Salt as required

Recipe:

1. Heat 1 spoon of extra virgin olive oil in a pan
2. Sauté Garlic, black pepper seeds, onion, cloves
3. Add all the vegetable – carrot, zucchini, cabbage, bell peppers, and mushrooms
4. Add tomato puree
5. Add water
6. Boil until vegetables are tender
7. Serve hot

Benefits:

Carrot: Slows down aging
Mushrooms: Decreases the risk of obesity
Zucchini: Works wonders for your heart by reducing blood pressure
Cabbage: Excellent source of Vitamin K, C & B6
Bell peppers: A very good source of Vitamin C
Onion: Contains chromium, which assists in regulating blood sugar
Tomato: An excellent source of Vitamin C
Garlic: Is highly nutritious but has very few calories
Cloves: Is known to have anti – septic and anti – inflammatory properties
Black pepper: Increases Nutrient Absorption

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