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Vegetable Macaroni Soup Recipe

Iron packed, carb rich appetizer giving high satiety and taste. A perfect start to a healthy meal.

Nutritional info

  • 13.2 gm
    Carbohydrate
  • 0.9 gm
    Protein
  • 3.3 gm
    Total Fat
  • 4.5 mg
    Calcium
  • 1.7 mg
    Vitamin C
  • 97.7 kcal
    Energy
  • 0.0 mcg
    Vitamin B12
  • 0.6 mg
    Iron
  • 25.2 mcg
    Vitamin A
1 Boiled Tbsp(10.0 gm) Peas
1 Chopped Tsp(2.0 gm) Spring Onion
1 Chopped Tsp(3.0 gm) French Beans
1 Chopped Tsp(3.0 gm) Carrot
150 Ml(150.0 ml) Water
1 Tsp(4.0 gm) Butter
1/8 Tsp(0.54 gm) Salt
1/8 Powder Tsp(0.36 gm) Black Pepper
1/4 Grated Tsp(0.47 gm) Ginger
1/2 Chopped Tsp(1.0 gm) Garlic
1 Chopped Tbsp(8.0 gm) Onion
1 Tbsp(11.0 gm) Sweet Corn
1/8 Cup(12.0 gm) Macaroni
  • Heat 1 tsp butter in a frying pan, add 1/2 tsp chopped garlic,1/4 tsp grated ginger, pureed onion and saute.

  • Once slightly cooked, add 1 tsp chopped carrot, 1 tsp chopped french beans, boiled peas, boiled sweet corn, and saute.

  • Add a little water, and allow to simmer, then add cooked macaroni, 1/8 tsp salt, 1/8 tsp black pepper powder, 1 tsp chopped spring onion and mix well.

  • Transfer to a serving bowl and garnish with cream.

  • Serve the soup piping hot.