| Ingredients | Quantity |
| Low Protein Flour | 10 g |
| Beans | 20 g |
| Capsicum | 100 g |
| Carrot | 50 g |
| Water | 500 ml |
| Salt to taste |
| Nutritional Information | |
| Nutrients | One Serve
50 (ml) |
| Energy (kcal) | 22 |
| Carbohydrates (g) | 4.45 |
| Protein (g) | 0.74 |
| Fat (g) | 0.12 |
| Dietary Fiber (g) | 1.66 |
Method:
- Add chopped vegetables to the pressure cooker
- Then add enough water to steam all the vegetables
- After two whistles, turn off the cooker
- Once the pressure has released completely take out the cooked vegetables
- Separate the vegetable broth with a strainer
- In a blender add Low Protein Flour and vegetable broth
- Blend well to avoid lumps
- Add salt to taste, then put it back to simmer for about 5-10 minutes
- Serve hot
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