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Exotic Soup Mix

250 Gms




- Our Pan Ready range of cuts, sprouts and mixes is the perfect combination of convenience and freshness.
- Each mix contains only the best selection of quality ingredients.
- Storage tip: Has a shelf life of 2 to 3 days. Best Consumed immediately. Refrigerate on arrival.
- Non- GMO.
- Made to Order & Hygienically Packed.

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This mix contains:
- Green Zucchini ( 30 Gms )
- Yellow Zucchini ( 30 Gms )
- Red Capsicum ( 25 Gms )
- Yellow Capsicum ( 25 Gms )
- Carrot ( 30 Gms )
- Broccoli ( 30 Gms )
- Mushroom ( 30 Gms )
- Baby Corn ( 25 Gms )
- Celery ( 25 Gms )

Health Benefits:
- Zucchini’s fibre may increase insulin sensitivity and stabilize blood sugar levels, potentially reducing your risk of type 2 diabetes.
- Since red peppers are high in vitamin A, it helps to support healthy eyesight, especially night vision.
- Yellow Peppers offer more than 500 % DV of Vitamin C in one serving. This vitamin is known to fight infection-causing microbes and shield the body from common infections like cold, cough, sore throat etc.
- The fibre in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk.
- Broccoli is considered a superfood as it is packed with fibre and antioxidants along with Vitamin C and aids in iron absorption.
- Niacin's presence in mushrooms aids in the proper functioning of the cardiovascular system and a healthy metabolism, lowering cholesterol and blood pressure.
- Baby corn is rich in soluble fibres making it suitable for healthy weight management.
- Celery has high water content along with a good amount of soluble and insoluble fibres making it a great aid in the digestion process.

How can you enjoy your Exotic Soup Mix?
- Saute the celery in butter & garlic.
- Add the veggies after 5 minutes & saute them on medium-low heat for 7 minutes. 
- Add a few cups of water & bring it to a rolling boil. 
- Cover the pan with a lid & simmer on low heat for 15 minutes. 
-  Once cooled, puree this mix & strain it.
- Adjust with salt and pepper. 
- Take them out of the pan & 
- Fry some mushrooms on high heat to get rid of the moisture. Finish with some lemon juice & chopped parsley. 
- Once they crisp up, keep them aside & begin to fry your baby corn in the same pan.
-  Add some smoked paprika and salt and give it a toss. 
-  Pour your soup into a bowl & top with the crispy mushrooms and baby corn. 

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