Sprouts Soup

Sprouts Soup


250 g whole sprouted moong, 1 onion cut into cubes, 2-3 garlic cloves, 2 cinnamon stems, 1 tbsp each of chaat masala and Weikfield Chilli Vinegar, salt and pepper to taste

For the dressing: 50 g paneer cubes


  • Pressure cook the moong, onion, cinnamon and cloves in 3-4 cups of water and boil until 3-4 whistles on high heat.
  • Remove from heat and let it cool.
  • Blend the sprouted moong in the mixer and drain.
  • Put the sprout soup in a pan with chaat masala, Weikfield Chilli Vinegar, salt and pepper powder.
  • Cook on low heat for 2-3 minutes, garnish with paneer cubes and serve.
 Picture & Recipe Courtesy: Meri Saheli

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment limited to 500 characters, remaining: 492

81 − 72 =

Call Nutritionist - 18002090663 (Toll Free No.)
Register To Get A Call Back