Spicy Stir fry Soup ( Low Calorie Healthy Soup) by Tarla Dalal

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is fresher, while bouillon cubes are a budget-friendly alternative.

Soak Kashmir red chilies in hot water for around 20 minutes.

Blend the soaked chilies with 1 tablespoon of water and roughly chopped garlic to a smooth paste to make the red chili and garlic paste.

Heat 1 teaspoon of oil in a deep non-stick pan.

Add the red chili garlic paste to the heated oil and sauté for a few seconds.

Add spring onion whites, cabbage, and red capsicum to the pan and toss in all the vegetables.

Sauté the vegetables for 1 to 2 minutes, being careful not to overcook to maintain their crunchiness.

Add half a teaspoon of lemon juice, half a teaspoon of sugar, and salt to the pan; mix well.

Pour in hot water and bring the mixture to a boil, allowing it to cook for around 3 to 4 minutes while stirring in between.

Garnish the soup with spring onion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens