Try this Vegetable Stems Soup recipe, or contribute your own.
Suggest a better descriptionClean any fibrous threads from the stems. Chop the vegetables into thin slanted slivers. Heat oil in a pan. Add ginger garlic. Saute for a minute. Add vegetables. Stir fry till tender. Add water and bring to a boil. Mix cornflour in 1/2 cup cold water. Add to soup, stirring continuously till it comes back to a boil. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup Serve fresh and piping hot. Making time: 20 minutes Makes for: 3 Shelf life: Best freshly made
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 1 servings | ||
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Calories: 106 | ||
Calories from Fat: 22 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 318.6mg | 11 % | |
Potassium 109.5mg | 3 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 19.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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