Prep Time
10 Mins
Cooking Time
10 Min
Serving
2 Bowles
Calories
125 kcl
Ingredients
️Ingredients ( 2 soup bowls)
- 1/4 cup Cooked kidney beans
- 1/4 Bell pepper -2 type chopped
- 1 Spring onion chopped
- 1 clove Big Garlic/2 small
- 1 tbsp Basil chopped
- 1 tbsp Coriander chopped
- 2-3 slices Beet root
️Ingredients ( 2 soup bowls)
- Salt, black pepper and red chilly powder.
Instructions
Method
- Chop all the vegetables.
- *Overnight soak the kidney beans and cook in the morning for 1hour.
Cooking
- Dry roast the garlic
- Add tomato paste and the beet root slices cook for 5 minutes.
- Now add rest of the chopped vegetables and kidney beans.
- Add spices and mix.
- Cook for another 4-5 minutes.
- Take out the beetroot and
- Garnish with the chopped coriander.
Beetroot is only to give bright red colour to the soup.
Calories - 2 soup bowls
- 3 medium Tomatoes-60 cal
- 1/4 cup Cooked kidney beans -45 cal
- Rest of the vegetables -20cal