How to make Broccoli And Toasted Pinenut Shorba Recipe - It is an indian creamy soup garnished with toasted pinenuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broccoli ( ब्रोक्ली/ विलायती गोभी ) , Pine nuts(chilgoza) ( चिलगोज़े )

Cuisine : Fusion

Course : Soup

Broccoli And Toasted Pinenut Shorba

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Broccoli And Toasted Pinenut Shorba checkout Cream Of Broccoli And Burnt Garlic Soup , Broccoli Soup , Cream of Broccoli Soup . You can also find more Soup recipes like Prawn Ball Soup, Corn Soup, Chicken Coconut Rasam, Creamy Mushroom and Corn Soup. Or try out these recipes from Fusion Cuisine like Eggless Whole Wheat Strawberry Pancake, Polenta Prawn Canape, Lasuni Parantha, Green Apple and Lemon Iced Tea.

Broccoli And Toasted Pinenut Shorba Recipe Card

Broccoli And Toasted Pinenut Shorba

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Broccoli And Toasted Pinenut Shorba

  • Broccoli 1 large

  • Pine nuts(chilgoza) 1/2 cup

  • Butter 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Onion sliced 1 medium

  • Green chillies slit 2

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 teaspoon

  • Cream 1/2 cup


Step 1

Broil pine nuts and break them into two. Heat butter in a deep pan, add cumin seeds. When cumin seeds start to change their colour, add sliced onions and green chillies.

Step 2

Stir-fry for a minute. Add broccoli florets and toss them for half a minute. Add salt, garam masala powder and five cups of water. Bring it to a boil.

Step 3

Reduce heat and simmer for three minutes. Pass the mixture through a strainer and blend the broccoli in a blender or a mixer to a smooth paste. Add cooking liquor, return to heat.

Step 4

Bring it to a boil. Stir lemon juice into the shorba. Remove from heat and stir in fresh cream. Serve hot garnished with a generous portion of toasted pine nuts.

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