Soup Lemon Vegetable Pepper Soup Recipe

Name: Soup Lemon Vegetable Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons lemon juice; oil, 1 teaspoon; onion, diced 1 medium; carrot, sliced thinly 1 medium; French beans, chopped 5-6; cabbage, diced 1/4 small; green capsicum, chopped 1 medium; vegetable stock, 3-4 cups; tomatoes, chopped 1 medium; silken tofu, diced 50; fine noodles, 50 grams; salt; black pepper, powder 1/4 teaspoon

Servings: persons

1 ½ tablespoons lemon juice
oil, 1 teaspoon
onion, diced 1 medium
carrot, sliced thinly 1 medium
French beans, chopped 5-6
cabbage, diced 1/4 small
green capsicum, chopped 1 medium
vegetable stock, 3-4 cups
tomatoes, chopped 1 medium
silken tofu, diced 50
fine noodles, 50 grams
salt
black pepper, powder 1/4 teaspoon

1
Heat a little oil in a non-stick deep pan.
2
Add onion and carrot and saute.
3
Add the French beans, cabbage and green capsicum and stir.Add the stock and tomato.
4
Stir and cook for two minutes.
5
Add beancurd and stir gently.
6
Break the instant noodles and add.
7
Add salt and black pepper powder and mix.
8
Bring it to a boil and let it cook till the noodles are done.
9
Pour into soup bowls and serve hot.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ tablespoons lemon juice, oil, 1 teaspoon, onion, diced 1 medium, carrot, sliced thinly 1 medium, and more.

Yes, Soup Lemon Vegetable Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soup Lemon Vegetable Pepper Soup

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