Green soup Recipe

Green soup picture


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Main IngredientInterest Group,


 Salt1 Teaspoon
 Black pepper powder3⁄4 Teaspoon
 Rice2 Teaspoon
 Garam masala powder1⁄4 Teaspoon
 Kesar1⁄2 Teaspoon
 Fresh cream2 Tablespoon
 Butter2 Tablespoon
 Spinach250 Gram (Palak)
 Onion1 Large
 Ginger1 1⁄2 Inch, grated
 Coriander leaves4
 Cabbage1 Cup (16 tbs)
 Gourd pieces1 Cup (16 tbs) (Lauki)

Nutrition Facts

Serving size

Calories 155 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 11.1 mg3.7%

Sodium 382.4 mg15.9%

Total Carbohydrates 27 g9%

Dietary Fiber 3.8 g15.3%

Sugars 5.1 g

Protein 4 g8.1%

Vitamin A 83.2% Vitamin C 63.1%

Calcium 9.5% Iron 12%

*Based on a 2000 Calorie diet


Cut the spinach into small pieces after washing.Cut the onions,and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces.Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd.When cool blend in the mixie and seive.Heat butter in a pan and add the onion pieces and fry for 1 minute.Add the stock prepared earlier.Add salt,black pepper powder,rice,garam masala powder and kesar and cook for 20 minutes.Remove from heat and sieve.Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.Add the coriander leaves and cream on top.Serve hot.



Anonymous says :

Cream and butter are not vegan. This soup was tagged incorrectly.
Posted on: 12 September 2009 - 5:56pm
Nisha profile page

Nisha says : You could further refer this page for the right nutritional value!
Posted on: 24 June 2007 - 6:54am
Nisha profile page

Nisha says :

yes palak {spinach} is very rich in iron as everyone knows. but the truth is In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw).spinach contains high levels of oxalate.Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.
Posted on: 24 June 2007 - 6:36am
Vibs profile page

Vibs says :

too healthy...
Posted on: 23 June 2007 - 8:20pm
kshitiz shekhar profile page

kshitiz shekhar says :

very good for health.
Posted on: 23 June 2007 - 8:16pm