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

Preparation time
10 mins
Cooking time
20 mins
2 people
Meal course
Posted on
2 tspn
Soya sauce
2 tspn
Pepper powder
4 tspn
1 no.
2 tblspn
Mixed herbs
10 pieces
Baby corn
1 no.
1/4 bunch
Coriander leaves
50 gm
1 cup
Green peas
1/4 cup
Lemon juice
2 tblspn
4 no.
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.



  1. You can replace tofu with paneer or bread croutons.

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