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Zucchini Moong Soup
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15 mins Cooking Time
2
Servings
Diversity score
Grains, root and tubers
Dairy
Vegetables
Eggs
Meats & Fish
Fruits
Nuts & Seeds
Pulses
Green Leafy Vegetables
Vitamin A Rich Fruits and Vegetables
Diversity Score defines how nutritionally diverse your food is. It reflects the concept that increasing the variety of foods in the diet helps to ensure adequate intake of essential nutrients.
Grains, root and tubers
Dairy
Vegetables
Eggs
Meats & Fish
Fruits
Nuts & Seeds
Pulses
Green Leafy Vegetables
Vitamin A Rich Fruits and Vegetables
Sources of Calories
Protein
9%
Carbs
45%
Fats
46%
This low calorie, low fat, antioxidant rich, gluten free and no added sugar mixed vegetables recipe is sure to stimulate your tastebuds. The popular vegetarian indian recipe is a perfect lunch, dinner or evening soups dish. The recipe goes perfectly with chickpea salad, broccoli carrot salad with olive oil honey dressing, black chickpeas cutlet or oat falafel cutlet.
Ingredients
- 1/2 cup Diced Zucchini
- 1 tsp Whole Green Gram (Moong)
- 1/4 cup Diced Potato
- 1/4 cup Diced Onion
- 1/8 tsp Black Pepper Powder
- 1/4 tsp Salt
- 2 tsp Butter
- As Required Water
Method
Pre Preparation
Step 1
Sprout & boil whole moong
Preparation
Step 1
Take a frying pan at a low flame, add butter, diced onion and sauté
Step 2
Add diced zucchini, diced potato and mix
Step 3
Once the vegetables are slightly browned, pour in a little water, add salt and black pepper powder
Step 4
Cover and allow it to cook
Step 5
Once simmering, pour it in a blender and blend it to liquid consistency and transfer to a serving bowl
Step 6
Sprinkle cooked whole moong
Step 7
Garnish with black pepper powder
Step 8
Serve piping hot
Healthy Twist
Increase Omega 3 & Boost Immunity by Adding a Tsp of Flax Seeds
Print
Zucchini Moong Soup
15 mins Cooking Time
2
Servings
Diversity score
Sources of Calories
Protein
9%
Carbs
45%
Fats
46%
This low calorie, low fat, antioxidant rich, gluten free and no added sugar mixed vegetables recipe is sure to stimulate your tastebuds. The popular vegetarian indian recipe is a perfect lunch, dinner or evening soups dish. The recipe goes perfectly with chickpea salad, broccoli carrot salad with olive oil honey dressing, black chickpeas cutlet or oat falafel cutlet.
Ingredients
- 1/2 cup Diced Zucchini
- 1 tsp Whole Green Gram (Moong)
- 1/4 cup Diced Potato
- 1/4 cup Diced Onion
- 1/8 tsp Black Pepper Powder
- 1/4 tsp Salt
- 2 tsp Butter
- As Required Water
Method
Pre Preparation
Step 1
Sprout & boil whole moong
Preparation
Step 1
Take a frying pan at a low flame, add butter, diced onion and sauté
Step 2
Add diced zucchini, diced potato and mix
Step 3
Once the vegetables are slightly browned, pour in a little water, add salt and black pepper powder
Step 4
Cover and allow it to cook
Step 5
Once simmering, pour it in a blender and blend it to liquid consistency and transfer to a serving bowl
Step 6
Sprinkle cooked whole moong
Step 7
Garnish with black pepper powder
Step 8
Serve piping hot
Healthy Twist
Increase Omega 3 & Boost Immunity by Adding a Tsp of Flax Seeds
Allergies
Food Additives
Black Pepper
Dairy Products
Lactose
NUTRITION FACTS
Approximate values
Serving Size
Medium Soup Bowl(194gm)
Amount Per ServingCalories
64
kcal
% Daily Value *
Total Carbohydrate 6gm
2.4%
Dietary Fiber 2gm
7.1%
Protein 2gm
3.1%
Total Fat 3gm
4.1%
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 64 kcals ?
- Walking (3 mph ) 19 minutes
- Running (6 mph ) 11 minutes
- Bicycling 9 minutes
Values estimated based on person weighing 60 kgs.
Allergies
Food Additives
Black Pepper
Dairy Products
Lactose
NUTRITION FACTS
Approximate values
Serving Size
Medium Soup Bowl(194gm)
Amount Per ServingCalories
64
kcal
% Daily Value *
Total Carbohydrate 6gm
2.4%
Dietary Fiber 2gm
7.1%
Protein 2gm
3.1%
Total Fat 3gm
4.1%
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 64 kcals ?
- Walking (3 mph ) 19 minutes
- Running (6 mph ) 11 minutes
- Bicycling 9 minutes
Values estimated based on person weighing 60 kgs.
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