Zucchini Moong Sprouts Soup Recipe

Light, flavorful and comforting bowl of soup. Zucchini being a hydrating veggie is filled with antioxidants. Addition of sprouts enriches the protein content of the recipe giving it a nice chewy texture too.

Nutritional info

  • 0.6 gm
  • 2.9 mg
    Vitamin C
  • 6.5 mg
  • 0.2 mg
  • 3.3 gm
    Total Fat
  • 6.5 gm
  • 64.3 kcal
  • 5.3 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12
1/2 Cup(72.0 gm) Zucchini (Diced)
1 Tsp(5.0 gm) Whole Moong
1/4 Cup(42.0 gm) Potato (Diced)
1/4 Cup(31.0 gm) Onion (Diced)
1/8 Tsp(0.37 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Salt
2 Tsp(8.0 gm) Butter
As Required(250.0 ml) Water
  • Take a frying pan at a low flame, add 2 tsp butter, 1/4 cup diced onion and sauté.

  • Add 1/2 cup diced zucchini, 1/4 cup diced potato and mix.

  • Once the vegetables are slightly browned, pour in a little water, add 1/4 tsp salt and 1/8 tsp black pepper powder.

  • Cover and allow it to cook.

  • Once simmering, pour it in a blender. Blend it to liquid consistency and transfer to a serving bowl.

  • Sprinkle of cooked whole moong.

  • Garnish with black pepper powder.

  • Serve piping hot.