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Chinese Leaves And Pepper Soup Recipe
|Green peppers||225 Gram, deseeded, cored and diced|
|Onions||2 , peeled and chopped|
|Chinese leaves||1⁄2 , shredded|
|Chicken stock||450 Milliliter|
|Freshly ground black pepper||To Taste|
Calories 363 Calories from Fat 226
% Daily Value*
Total Fat 26 g39.5%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 40.3 mg
Sodium 352.6 mg14.7%
Total Carbohydrates 28 g9.2%
Dietary Fiber 3.3 g13.2%
Sugars 8.1 g
Protein 7 g14%
Vitamin A 15.1% Vitamin C 113.3%
Calcium 4.2% Iron 8.3%
*Based on a 2000 Calorie diet
1.Take a saucepan, heat oil in it and stir in butter.
2.Once melted, put peppers, onion and chinese leaves in the pan and heat for 5 minutes.
3.Add flour to it and stir for a minute.
4.Put stock and let the ingredients boil.
5.Add the seasonings and cook further for 30 minutes until vegetables turn soft.
6.Blend or pass the soup through a sieve.
7.Serve warm in bowls.
The soup can be frozen for later use. Defrost the soup overnight in the refrigerator prior to serving. Heat in a saucepan with 450ml of milk and serve warm. sprinkle pepper if desired.