Veggie Sprout Soup
Veggie Sprouts Soup is a nutritious and delicious soup packed with the goodness of vegetables and sprouts. It is an ideal way to incorporate healthy ingredients into your child’s diet.
Ingredients
- 3 tsp Carrot
- 3 tsp Beetroot
- 3 tsp Onion
- ½ cup Sprouts
- pinch Ajwain
- pinch Turmeric
- Water as required
- Ghee few drops
Instructions
- In a pressure cooker, combine 3 tsp Carrot, 3 tsp Beetroot, 3 tsp Onion, 1/2 cup Sprouts, pinch Ajwain, pinch Turmeric, and enough water to cover the vegetables.
- Pressure cook the mixture for 3 whistles or until the vegetables are tender.
- Allow the pressure to release naturally, then transfer the cooked mixture to a blender and blend until smooth.
- Heat a kadai, add a few drops of Ghee, and pour in the blended soup. Simmer for 5 minutes.
- Let the soup cool down slightly before serving.
Notes
Health Benefits:
Carrots are rich in vitamin A, which promotes good vision and supports immune function.
Beetroot is a good source of dietary fiber and contains antioxidants that help maintain overall health.
Onions provide flavonoids and sulfur compounds that have anti-inflammatory and immune-boosting properties.
Sprouts are a powerhouse of nutrients, including vitamins, minerals, and enzymes, which aid digestion and enhance nutrient absorption.
Ajwain (carom seeds) aids digestion and has antibacterial properties.
Turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant effects.
