Recipe of the Month – Capsicum and Bean Sprouts Soup

Capsicum and bean sprouts are both rich in nutrients like vitamin a, c folic acid, fibre, etc. This soup is quick and easy to make while at the same time being highly nutritious and delicious. Coriander has the added benefit of removing heavy metals from the body.

(from Eat Well Stay Well Recipes by Tarla Dalal)

Preparation Time: 5 mins   Cooking Time: 6 mins   Total Time: 11 mins     Makes 4 servings


2 tsp oil (coconut oil is best)
1/2 cup thinly sliced onions
1/2 red capsicum, cut into thin strips
1/2 cup bean sprouts
2 tbsp finely chopped coriander (dhania)
salt and freshly ground black pepper powder to taste

For The Garnish
1/4 red capsicum , cut into thin strips
a sprig of coriander (dhania)



  1. Heat the oil in a wok, add the onions and sauté on a high flame for a couple of minutes, while stirring continuously.
  1. Add the capsicum and bean sprouts and sauté for a couple more minutes, while stirring continuously.
  1. Add 3 cups of hot water, coriander, salt and pepper, mix well and cook for another minute. Serve hot.

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