Vegan Jackfruit Soup
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About Vegan Jackfruit Soup
If you have recently turned Vegan or have been a Vegan for a long time, You really can't miss this beneficial fruit which is filled with amazing health benefits. Enjoy this jackfruit soup when its chill and cold outside.
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Recipe Time & More
Ingredients
- 1 cup Jackfruit Seeds or paste
- 1/2 cup Tomato Puree
- 1/4 cup Sweet Corn
- 1/2 cup Jackfruit boiled, shredded
- 2 tsp Peanut Butter
- 2 tsp Soy Milk
- 1 tsp Basil dried
- 1 tsp Chilli flakes
- 2 tsp Lemon Juice
- 1/2 tsp Black Pepper
- 1-2 tsp Salt or as per taste
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Instructions
Preparation
- Cutting jackfruit is an art and each flower along with the seed should be cut separately.
- Remove the seeds for this recipe, Boil the seeds separately in the pressure cooker and make a paste from it. Take the pulp and shred it.
- In a heavy bottom pan, heat peanut butter and as the butter melts add tomato puree.
- Once the rawness of tomatoes goes off and they become mushy, add sweet corn, jackfruit seed paste, shredded jackfruit and a glass of water.
- Boil for 2-3 minutes and sprinkle the seasoning which includes Black pepper, chili flakes, dried basil leaves, and salt. Again boil for a minute
- Serve with soy milk and peanut butter.
Recipe Notes
You can also try other Vegan Jackfruit recipes – Vegan Jackfruit Salad, Vegan bbq pulled jack fruit burger, Vegan Jackfruit fried Rice, Vegan Jack Fruit Curry
About the Author: This Recipe has been shared by home chef Geeta Biswas who’s simple yet experienced home maker.
She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.
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Recipe Nutrition
Calories: 216kcal (11%) | Carbohydrates: 42g (14%) | Protein: 6g (12%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1237mg (54%) | Potassium: 968mg (28%) | Fiber: 4g (17%) | Sugar: 29g (32%) | Vitamin A: 843IU (17%) | Vitamin C: 27mg (33%) | Calcium: 60mg (6%) | Iron: 2mg (11%)
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4 Comments
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Such a tempting dish! Thank you.
Such an enticing dish! Thanks for the recipe.
This looks so tasty! Thank you.
This is a fantastic recipe! Thanks for sharing.