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Rosemary And Lemon Tea Infused Vegetables

- 9th November 2017
Rosemary And Lemon Tea Infused Vegetables

Rosemary and Tea Infused Veggies is a soup recipe with blanched veggies to give a texture and bite to the soup. Rosemary gives an exotic flavour and aroma whereas the vegetable tastes slight lemony with some amazing tea-infused flavours. Great recipe option to include in diet especially for those who are looking for some weight loss recipe. This recipe works as a great detoxing agent and cleans up the tummy providing plenty of fibre and nutrition.

Health Benefits:

This herb, especially the flower tops, contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetate, and α-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties. The easiest and cheapest way to boost your immune system is to drink warm tea with fresh lemon in the morning. Providing your body with the proper nutrition in the morning will prepare it for the rest of the day and enhance its ability to fight infection. Lemons have anti-inflammatory properties and they help patients with Asthma, allergies, or any respiratory problems. Tea made of freshly squeezed lemons in the morning is also beneficial for Arthritis patients since it reduces the inflammation and therefore reduces the pain.

Serves: 2

Preparation Time: 15 mins

Cooking Time: 50 mins

Ingredients:

1 tbsp Olive Oil
1 Medium Sized Onion sliced
1/2 cup Broccoli florets cut into small pieces
1 Carrot peeled & grated
1 Spring Onion sliced
1 tbsp Rosemary
1/2 cup Green Peas fresh or frozen
Handful of Lettuce shredded
2 tbsp Coriander
1 tsp Salt
1 tsp Soy Sauce
1 Bay leaf
1 Tea bag
1Lemon squeezed to juice
1 Lemon cut into thin roundels
1 lit Water

Procedure :

1. Heat olive oil in a pan and add chopped vegetables and saute for 5 mins.

2. Add water to the pan along with salt and rosemary and bring it to a boil.

3. Simmer the gas flames and let the vegetables cook to the broth for around 40-45 mins.

4. Add soy sauce to the cooked broth along with a tea bag

5. Add lemon juice and cook for another 2 mins.

6. Grill few slices of lemon and serve as a garnish with vegetables and tea soup.

NOTES :

Roughly chopped veggies will give more flavour to your broth.
You can separate the broth and store it for further use in soups and curries.

Did you make this recipe?

Do let us know how this turned out for you. Leave a comment below and share a picture on Facebook with a #HealthyTasty.

Rosemary And Lemon Tea Infused Vegetables
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Rosemary And Lemon Tea Infused Vegetables