Breakfast: Green peas soup, Zucchini-baby corn salad, Pomegranate lemonade

This breakfast menu is best when you are conscious about weight loss or used to a light breakfast/small meal. Green peas is simple and too quick to make. Zucchini and baby corn tossed salad with herbs will be a delight for vegans. Pomegranate lemonade will end this meal in a refreshing way.

Green Peas soup:

1. Boil green peas in a cup of water. Save the water after it is done.
2. Cool down and grind peas with 3-4 shallots(small onions).
3. Mix this paste with the boiled water,salt and pepper.
4. Simmer and let it cook for 5 minutes.
5. Add 1 spoon corn flour in a cup of water and mix to it.
6. Add 2 tspn soya sauce.
7. Roast tofu with salt and little olive oil. Add it to the soup.
8. After 5-7 minutes, switch off and add fresh coriander leaves.

Zucchini and baby corn salad:

1. Add half spoon butter/ 1 spoon olive oil. Add a cup of zucchini pieces.
2. Let it roast for 3 minutes until 3/4th done. Remove it.
3. Add half spoon of butter and toss 1 cup of cut baby corns till 3/4th done.
4. Let it cook for 5-7 minutes.
5. Mix both veggies,salt,pepper powder and  seasoning you wish.
6. I added some herbs.

Pomegranate Lemonade:

1. Extract juice from 1 pomegranate and filter it.
2. Add juice from 1 lemon and add required sugar.
3. Add cold water if needed to dilute as needed.