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.
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.