Low fat creamy coleslaw with a soup is my kind of lunch. Bell peppers gave a bright color to this flavorful soup.
What you need:
¼ cup - Chinese cabbage (thinly sliced)
¼ cup - Red cabbage (sliced)
2 nos- Carrots (thinly sliced)
2 nos - Spring onions, finely chopped
3 tbsp - Parsley, finely chopped
1/2 cup - Low fat Olive oil eggless mayonnaise
1/4 cup - Hung curd
2 tsp - Lemon juice
1/4 tsp - Salt
1 tsp - Sugar
Black pepper as reqd
How to make:
In a bowl add all the vggies. In another bowl, whisk together the dressing and pour over the veggies and toss well. Refrigerate and serve.
What you need for roasted bell pepper soup:
1 no (each) - Red, Yellow n Green bell Pepper (halved)
1 no - Onion (roughly chopped)
2 tbsp - Celery, chopped
2 nos – Garlic, skin removed
2 cups – Vegetable stock
Salt and pepper as reqd
2 tsp – Olive oil
How to make:
Preheat oven 180 C place peppers, garlic and onion on a baking sheet drizzle tsp of olive oil , salt and pepper and roast for about 10 to 15 minutes.
Let it cool and then peel off the skin and grind it to a puree.
Heat oil in a pan, add pureed mixture, vegetable stock, salt and pepper and cook for 5 - 7 mins.
Serve this yummy soup with a bowl of chilled coleslaw and wheat bread toast!!