Bean Sprouts Soup

A mild and healthy warm soup prepared in Western India! Bean sprout stock is made from scratch and simmered with buttermilk and curry leaf in this nourishing soup.

• Preparation Time: 2 mins
• Cooking Time: 25 mins
• Total Time: 27 mins
• Calories: 156 Calories

Ingredients

• 1 cup buttermilk
• 1 tablespoon vegetable oil
• 1 teaspoon white sugar
• salt to taste
• 4 cups boiling water
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 cup bean sprouts
• 1 tablespoon rice flour
• 1 sprig fresh curry leaves
• 1 teaspoon black pepper, freshly ground

Recipe Instructions

Step 1

Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).

Step 2

Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.

Step 3

In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.

Step 4

Serve hot. Garnish with chopped cilantro.